Sour Cream Biscuits

Posted on November 15, 2011 by okieranchwife

These have a nice dill flavor that pairs so well with sour cream.

  • 2 cups All Purpose Flour
  • 3/4 teaspoon Kosher Salt
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon dried Dill Weed
  • 1 cup Sour Cream (I use a Mexican Style brand called Cacique that has a nice bite to it.)

Preheat oven to 450 F.

Combine dry ingredients. Add sour cream and blend. Knead lightly so the dough doesn’t get tough. Pat into biscuits or roll out to about 1/2 inch and cut into biscuit rounds. Bake on lightly greased cookie sheet for 8 to 10 minutes depending on your oven. Yields about 16 biscuits.

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Cornbread Stuffing

Posted on November 13, 2011 by okieranchwife

I admit that my Thanksgiving is all Martha Stewart. I am not too proud to steal the recipes from her, but I always admit it. LOL!! Yup. www.marthastewart.com

  • 1 tablespoon Canola Oil
  • 1 medium Sweet Onion, finely diced
  • 3 ribs Celery, finely diced
  • 1/3 cup diced Liver, Chicken or Turkey
  • 6 cups coarsely crumbled Cornbread
  • 2 tablespoons fresh Sage, chopped or 1 teaspoon dried
  • 3 cups hot low sodium Chicken Broth
  • Sea Salt and Pepper to taste
  • 2 tablespoons Butter

Preheat oven to 350 F.

Heat the oil in a large skillet over medium heat. Add onion and celery. Cook until translucent about 8 minutes. And liver and cook until browned about 4 minutes. In a large mixing bowl, combine the onion mixture, cornbread and sage. Pour the hot broth over the mixture. Stir until combined. Salt & pepper to taste.  Butter a 1 1/2 quart baking dish. Fold the mixture into the baking dish. Bake until golden brown about 40 to 45 minutes.

You can assemble this dish the night before Thanksgiving up to putting the mixture into the baking dish. You can refrigerate over night. Allow the dish to warm to about room temp before putting in the oven.

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Cold Chinese Noodles

Posted on November 11, 2011 by okieranchwife

This recipe is so versatile. It can be a snack, a side or even a vegetarian main dish. This will keep in fridge for at least a week (if it is not eaten all at one serving!)

  • 1/2 pound thin Pasta Noodles such as Vermicelli or Angel Hair
  • Water enough to cook pasta
  • Sea Salt for pasta water
  • 1 tablespoon Sesame Seeds
  • 1 medium Carrot, peeled and grated
  • 3 medium Green Onions, thin sliced
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Creamy or Chunky Peanut Butter (chunky gives more crunch to the dish)
  • 1 tablespoon Sesame Oil (I also use a dash of Hot Chili Sesame Oil)
  • 1 tablespoon unseasoned Rice Wine Vinegar
  • 2 tablespoons Soy Sauce (can also use low sodium or even Tamari Sauce)
  • Hot Sauce to taste. I use Sriracha Hot Chili Sauce.
  • Sea Salt to taste

Cook the pasta according to the package direction to an al dente taste. It should have a bit of a crisp feel to it and not be totally limp. Drain. To rinse or not to rinse that is your choice.

While the pasta is cooking, toast sesame seeds in a small skillet over medium heat until brown. Set aside in a mixing bowl. Combine carrot, green onions and pasta in a large mixing bowl and mix.  In a small mixing bowl combine the rest of ingredients and mix well. Pour over the noodle mixture and toss to coat the noodles well. Chill for at least an hour before serving. Garnish with sesame seeds.

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Herbs de Provence

Posted on November 9, 2011 by okieranchwife

While not a typical use of this French herb mixture, I like to use this in mashed potatoes. I use my home grown lavender, rosemary, and thyme. Try it you might like it!

  • 2 tablespoons Lavender Buds
  • 2 tablespoons dried Rosemary
  • 1 1/2 tablespoons dried Thyme
  • 1 1/2 teaspoons dried Basil
  • 1 1/2 teaspoons dried Marjoram
  • 1 Bay Leaf

Crush all the herbs in a mortar & pestle or you can use a rolling-pin in a plastic bag. Be certain to crush the bay leaf but try to get the woody stem out of the final mix. Place in a dark bottle and keep in a cool place. Will keep about 2 months.

 

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Mini Meatball Minestrone

Posted on November 8, 2011 by okieranchwife

Great tasting and easy stew!

  • 1 can (28 ozs) stewed Tomatoes, undrained
  • 2 cups Cabbage, shredded
  • 2 small Zucchini, sliced
  • 1 Sweet Red Pepper, seeded and chopped
  • 1 can (15 ozs) whole Kernel Corn, undrained
  • 2 ribs celery, chopped
  • 1/2 cup dry Red Wine
  • 1 medium Sweet Onion, chopped
  • 2 tablespoons fresh Parsley, chopped
  • 1 teaspoon dried Oregano
  • 1/4 teaspoon dried Basil (Thai Basil is nice in this)
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 2 sprigs fresh Thyme or  1/2 teaspoon dried
  • 2 cloves Garlic, peeled and pressed
  • 4 cups Water or Low Sodium Beef Broth
  • 1 beaten Egg
  • 1/4 cup Panko Bread Crumbs
  • 1 teaspoon Worcestershire Sauce
  • 1 pound ground Beef or Bison
  • Grated Parmesan Cheese

In a large Dutch Oven combine tomatoes, cabbage, red bell pepper, zucchini, corn, celery, onion, red wine, parsley, herbs, salt, pepper and beef broth. Bring mix to a boil and reduce heat to simmer covered for 15 minutes.  While that is cooking, in a large mixing bowl combine egg, milk, bread crumbs, Worcestershire Sauce, salt and pepper to taste.  Add ground meat and mix well. Shape into 36 mini meatballs.

Heat a tablespoon of Extra Virgin Olive Oil and brown the meatballs. Stir, so they don’t burn. Drain off excess fat.  Add the browned meatballs to the stew mixture and cook until the vegetables are tender about 15 minutes. Garnish with Parmesan Cheese. Can be served over cooked Vermicelli Pasta if desired.

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Garam Masala

Posted on November 6, 2011 by okieranchwife

This is my recipe for the well known Indian spice mixture. There are many different variations and each region and even each family can have their own personal mix. Disclaimer– I have never visited India, but have had some really good Indian food while overseas.  

  • 2 tablespoon Cardamon Seeds
  • 1 3 inch Cinnamon Stick
  • 1 teaspoon Cloves
  • 1 tablespoon Black Pepper
  • 1 teaspoon ground Nutmeg
  • 2 tablespoon Cumin, seeds or ground
  • 2 tablespoon Corriander Seeds
  •  1 whole Bay leaf

Put all of the spices in heavy non-greased skillet over medium high heat. Roast and stir until the spices turn a couple shades browner but don’t let the spices burn.  Working in batches grind the spices in a spice mill or small coffee grinder. Store in an airtight container.  It is a little work but the taste is worth it.

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Cider Stew

Posted on November 6, 2011 by okieranchwife

This is a nice variation of a traditional beef stew.

  • 3 tablespoons All Purpose Flour or Wondra
  • 2 teaspoons Sea Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon dried Thyme or 2 sprigs fresh Thyme
  • 2 whole Bay Leaves
  • 1 sprig fresh Sage
  • 2 pounds cubed stew meat, Beef or Bison
  • 3 tablespoons Extra Virgin Olive Oil (EVOO)
  • 2 cups Apple Cider
  • 1/2 cup Water
  • 2 tablespoons Apple Cider Vinegar
  • 4 Carrots, peeled and quartered
  • 1 large Sweet Onion, sliced
  • 3 Potatoes, peeled and quartered
  • 1 rib Celery, sliced
  • 1 Apple, your choice, peeled and chopped

Combine flour, salt, pepper and thyme. Toss the meat in the mixture and coat well. In a large cast iron Dutch Oven heat the EVOO over medium high heat. Brown the meat. Stir in apple cider, water, vinegar, bay leaves and sage. Bring to boil, stir and reduce to simmer. Cover and cook for 1 1/2 hours. Add the vegetables and apple. Cook for 30 minutes or until the vegetables are tender.

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Mexican Style Liver

Posted on November 6, 2011 by okieranchwife

Some people have a love to hate relationship with offal meats. I was one of those people. I just didn’t like the strong taste. I wanted to eat more liver though because of all of the good vitamins and nutrients in it. Then I learned about soaking it in milk. Now I try to use bison liver because it has a milder taste even before I soak it in milk.

  • 1 1/2 pounds liver, beef or bison, should be sliced and cleaned
  • Enough milk to cover and soak liver slices

Place the liver slices n a large bowl and cover with milk and cover with plastic wrap. Soak for at least 2 hours. Can also soak overnight.

  • 6 slices Bacon
  • 3 tablespoons Extra Virgin Olive Oil (EVOO)
  • 1 medium Sweet Onion, chopped
  • 2 cloves Garlic, peeled and pressed
  • 1/4 cup All Purpose Flour or Wondra
  • 1 1/2 teaspoons Chili Powder
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Marjoram
  • 1 teaspoon Sea Salt
  • 1/2 Red Cayenne Pepper
  • 1 can (15 ozs) Rotel type diced Mexican Tomatoes
  • 1 can (8 ozs) whole Kernel Corn, drained
  • Tortillas or cooked Rice

 Take the liver slices out of the milk and rinse. Dry with paper towels. Slice the liver into strips and set aside. In a large skillet cook the bacon until crisp. Drain skillet and set the cooked bacon aside.    Heat the EVOO in the large skillet. Saute onions and garlic until the onion is tender but not browned about 5 minutes. Meanwhile mix the flour, salt, chili powder, cumin, marjoram and cayenne powder in a mixing bowl. Place the liver strips in the flour mixture and toss to coat. Add the liver to the onions. Brown quickly on all sides. Crumble the strips of bacon and add to the liver mixture. Stir in tomatoes and corn. Cover and cook until heated through. Serve with you choice of tortillas or rice. Can also garnish with sour cream and green onions.

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New Posts

Posted on November 3, 2011 by okieranchwife

Hello faithful readers. Pleasse keep checking in for new recipes.  I am going to try to post some tonight. Things have been a bit hectic for us during the past two weeks. But I promise to get back on track!  Thanks so much! Keep checking and keep cooking! 🙂

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Slowcooker Stroganoff

Posted on November 1, 2011 by okieranchwife

This is a super easy stroganoff for a working family. Start it in the morning and have it for dinner.

  • 3 pound round steak 1/2 inch thick. Use Beef or Bison
  • 1/2 cup All Purpose Flour or Wondra
  • 2 teaspoons Sea Salt
  • 1/4 teaspoon Pepper
  • 1/2 teaspoon dry Mustard
  • 2 medium Onions, slice the whole onions into onion rings
  • 8 0zs fresh Mushrooms, sliced
  • 1 can (15 ozs) Beef Broth
  • 1/4 cup dry White Wine
  • 1 1/2 cup Sour Cream
  • 1/4 cup All Purpose Flour or Wondra
  • Hot buttered Egg Noodles
  • 3 tablespoons fresh Parsley, chopped

Combine 1/2 cup flour, salt, pepper and dry mustard. Mix well. Trim all excess fat off the meat and cut into 3 inch strips.  Toss the flour mixture with the meat strips. Coat well. Place the coated meat into the crockpot. Place the onion rings and mushrooms into the crockpot. Add beef broth and wine. Cover and cook on low for 8 hours.

One hour before serving, combine sour cream with 1/4 cup of flour and stir into crockpot. Warm for one hour on low setting. Serve the stroganoff over the cooked buttered noodles and garnish with parsley.

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