Sweet Potato Muffins

Posted on August 17, 2011 by okieranchwife

This is a recipe I found in the Williamsberg Cookbook. It is from Christiana Campbell’s Tavern.  Soooo good at Thanksgiving and the holidays.  I’m hoping that my harvest of sweet potatoes is as good as last year, but with the extreme heat and drought that we have experienced, I’m not holding my breath!

  • 2/3 cup Sweet Potatoes, canned or fresh cooked, well-drained
  • 4 tablespoon Butter
  • 1/2 cup Sugar
  • 1 whole Egg
  • 3/4 cup All Purpose Flour
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Sea Salt or Kosher
  • 1/2 teaspoon ground Cinnamon
  • 1/4 teaspoon ground Nutmeg
  • 1/2 cup Milk, whole, reduced or skim
  • 4 tablespoons Pecans, English Walnuts or Black Walnuts, chopped
  • 4 tablespoons Raisins, chopped

Preheat oven to 400 F.

Grease muffin tins that are at least 1 1/2 inches in diameter. Puree the sweet potatoes in a blender, stand mixer or with a stick blender. Cream the butter and sugar. Beat in the egg and pureed sweet potatoes. Sift together the flour, baking powder, salt, cinnamon and nutmeg.  Alternately Aadd the dry ingredients, milk and the nuts and raisins. Mix until just blended. Don’t overmix.

Spoon into the greased muffin tins, filling each completely full.  A little sugar or cinnamon can be sprinkled on top if desired.  Bake for 25 minutes.

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Grilled Bison Steaks

Posted on August 16, 2011 by okieranchwife

Dinner last night was one of our favorites, grilled Bison with corn on the cob.  I admit that my husband is the Grill Meister in this house. Hands down! When he isn’t at home I don’t even fire up the grill.  The recipe for corn on the cob with Fuzz’s No Salt Cajun mix can be found under the grill category.

2  4 oz Bison Ribeye or Strip Steaks

Marinade:

    • 1/2 cup Soy Sauce or Worcestershire Sauce
    • 1/4 cup of Lemon Juice
    • 1 teaspoon Red Cayenne Powder or your favorite seasoning mix
    • 1 tablespoon Garlic Powder
    • 1 teaspoon Onion Powder
    • 2 tablespoons of BBQ sauce (My Grill Meister likes Woody’s Cookin’ Sauce)

Blend the marinade mix together in a gallon storage baggie. Add the steaks. Chill in the fridge for 2 hours. Turning the steaks over halfway through.  Remove from the fridge and allow meat to come to room temperature before grilling. 

Fire up the grill. Everyone’s grill cooks differently. We use a Weber Charcoal grill that has been soldering away for 6 years. Somewhere along the way, it lost a wheel but it still works great.  We like our steaks medium rare and on our grill that means 4 minutes each side.

If you are also grilling the corn on the cob, the corn should be on the grill for at least 20 minutes before the steak.

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Sour Dough Biscuits

Posted on August 16, 2011 by okieranchwife

My cowboy husband always tells me about how his Mom made her own biscuits. He calls them Cat Head biscuits. I just call them good!

  • 1 cup All Purpose Flour
  • 2 teaspoons Sugar
  • 1 teaspoon Baking Powder ( Be sure it is fresh or the biscuits won’t rise)
  • 1/2 teaspoon Kosher Salt
  • 1/4 cup (3 tablespoons) Bacon Drippings or unsalted Butter
  • 1 cup Sour Dough Starter, at room temp (See starter recipe listed under the Bread catagory)

Preheat oven to 400 F.

In a large bowl combine flour, sugar, baking powder, and salt. Mix well. Gradually add the bacon drippings.  Make a hole in the center of the dough mix and pour the Sour Dough Starter in it. Mix well.

On a floured surface, knead the dough until smooth. lay out the dough using a floured rolling pin to 1/2 inch thickness.  Using a glass or biscuit cutter, cut out the biscuits. We usually get 5 good size biscuits.  On a rimmed greased baking sheet, place all of the biscuits. You can brush a small amount of bacon drippings on top of the biscuits.  Cover with a dis towel and place in a warm spot for 30 minutes.

Bake for 17 to 20 minutes depending on your oven, until the biscuits are golden brown. Serve with butter and honey.

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Cattle Drive Sour Dough Starter

Posted on August 16, 2011 by okieranchwife

My husband aka Grill Meister, Chuckwagon Cooky, has started to make our Sour Dough Biscuits. But before you can have biscuits, you have to make the starter.  This recipe is chuckwagon/cattle drive version of a starter.  Chuckwagon cooks generally didn’t use milk in their starters that’s why we put water in the mix.

  • 1 package Dry Yeast
  • 2 cups All Purpose Flour
  • 2 cups warm Water

Combine ingredients in a large plastic, glass or ceramic bowl. (Don’t use metal)  Cover loosely with a dishtowel and set in a warm place for 48 hours. Stir several times per day. The starter will bubble and increase in size but not as large as bread.

Store the starter in the fridge. When ready to make bread or biscuits, take the needed amount out of the starter and let sit for 12 hours on the counter top so the starter comes to room temperature before using in a recipe.

To replenish the starter add 1 cup of AP flour and 1 cup of water to the starter and keep in the fridge.

 

 

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Chicken Biryani

Posted on August 16, 2011 by okieranchwife

I promised a recipe for chicken biryani and here it is!  In 2004 there was a restaurant called The Ishtar at the Baghdad International Airport. They served both chicken and beef biryani, but my fav was chicken.  This recipe is a very close match to that dish.  To get the correct taste though, you do need the Garam masala. I’ve included my recipe for that spice mix.

Garam Masala

  • 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.

  • 2 teaspoons Extra Virgin Olive Oil (EVOO)
  • 1 1/2 pound skinless, boneless Chicken Breast, cut into 1 inch chunks
  • 1 medium Onion, chopped
  • 1 Jalapeno Pepper, seeded and minced
  • 1 teaspoon grated fresh Ginger Root
  • 1 tablespoon Garam Masala
  • 3/4 teaspoon ground Cumin
  • 1/2 teaspoon Sea Salt or Kosher Salt
  • 2 cloves Garlic, peeled and pressed
  • 2 medium Tomatoes, chopped
  • 1 cup uncooked Basmati Rice
  • 1/2 cup Raisins, golden or dark
  • 14 oz low sodium Chicken Broth or Home made 
  • 1/4 cup fresh Cilantro, chopped

Heat EVOO in a large non-stick pan over medium high heat. Add the chicken and saute for about 3 minutes. The chicken should be brown on all sides. Add onions and jalapeno and saute for an additional 3 minutes. Add ginger, garam masala, cumin, salt, and garlic. Saute for 1 minute. Add tomato, rice, raisins and broth. Bring to boil, then reduce heat and simmer for 20 minutes. Stir in cilantro and serve.  Enjoy!

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Russian Chicken in a Slow Cooker

Posted on August 16, 2011 by okieranchwife

This is such a simple dish to make. Team it with Brown Rice or Long Grain Wild Rice and steamed broccoli for a full satisfying dinner.

  • 4 Boneless, skinless Chicken Breasts
  • 1 16 oz bottle Russian Dressing
  • 1/2 pound Colby Jack Cheese, shredded
  • 1 package Onion Soup Mix (I use Lipton because the generic store brand just doesn’t have the same taste.)

Pour 1/2 bottle of dressing into the slow cooker. Place chicken breasts in cooker. Sprinkle onion soup mix on top. Add the cheese and cover with the remaining dressing.

Cook in the slow cooker on low for 6 hours.

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Creamy Homemade Ranch Dressing

Posted on August 15, 2011 by okieranchwife

For the past several years, I have been gathering recipes so I can make condiments at home. This is a nice rich tasting ranch dressing you can use on salads and as a veggie dip.

  • 1/4 cup Buttermilk
  • 1/4 cup Sour Cream, regular for the creamy consistency
  • 1/3 cup Olive Oil Mayonnaise 
  • 2 tablespoons Green Onions, very fine chop
  • 2 tablespoons Parsley, very fine chop
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 small Garlic clove, peeled and pressed
  • 1/4 teaspoon White Pepper
  • 1/4 teaspoon Sea Salt

Place all ingredients in a medium mixing bowl. Whisk to combine until smooth. Will keep in fridge for 3 days. Makes almost 1 cup.

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Curried Red Lentil Soup

Posted on August 15, 2011 by okieranchwife

I don’t do alot of cooking with curry but someone asked me about curry recipes. This one is very good.

  • 10 ozs of dried Red Lentils, rinsed and picked over
  • 1 12 inch of Kombu (seaweed, optional)
  • 2 Bay Leaves 
  • 1 teaspoon ground Turmeric
  • 1 Cinnamon Stick
  • 1 teaspoon ground Cumin
  • 1 tablespoon of fresh grated Ginger Root
  • 1 medium Onion, thin sliced
  • 1 large Sweet Potato, peeled and diced
  • 3 small Carrots, peeled and thin sliced
  • 2 teaspoons Curry Powder
  • 2 teaspoons Sea Salt

Boil 8 cups of water in a large soup pot. Add lentils, kombu, bay leaves, turmeric, cinnamon stick, cumin and ginger. Reduce heat and simmer until lentils are tender about 15 minutes. Add onion, sweet potato and carrots. Cook an additional 25 minutes. Add curry powder and salt. Cook for 5 minutes. Adjust curry and salt to taste if you like more. Serves 6 or 8.

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Halupki

Posted on August 15, 2011 by okieranchwife

While growing up, I ate large amounts of halupki, stuffed cabbage rolls in the Eastern European style. I remember my Baba, grandmother, making them from the time I could stand at the table to watch her.

  • 3 pounds lean ground Beef
  • 1/2 cup raw rice (or parboiled or minute rice)
  • 1 medium Onion, chopped
  • 1 tablespoon Extra Virgin Olive Oil (EVOO)
  • 1 can condensed Tomato Soup
  • Sea Salt and Pepper to taste
  • 1 head of White Cabbage, washed 
  • 1 can (15 oz) Tomato Sauce

Preheat oven to 350 F.

Saute onion in pan with EVOO.  IN a large mixing bowl mix beef, rice, sautéed onion, tomato soup, sat and pepper. Place the head of cabbage in boiling water. Remove the cabbage leaves as they loosen from the head.  When cool, fill the leaves with  1 to 2 tablespoons of beef mixture. Fold in the sides of the cabbage leaf and roll up til it looks like an egg roll.  Place in a large baking dish or casserole dish with a lid. Continue until all beef mixture is rolled in cabbage.  Cover with tomato sauce. Cook in covered dish for 1 hour 15 minutes.

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Mise en place

Posted on August 15, 2011 by okieranchwife

I do like to watch cooking shows like “Iron Chef America” and Gordon Ramsay’s series. I would hear the word “Mise en place”. I eventually discovered that it is a French word pronounced “Me zen platz”.  Loosely translated, it means to have all of your ingredients prepped and ready to incorporate into your recipe. This photo is my mise en place for the Farmers and Ranchers Breakfast. I have the leftover taco meat, sweet banana peppers, onions, tomatoes, potato and eggs. The eggs really should have been out of the shells and beaten, but I like the look of the brown shells in the bowls. I wait until the last minute to grate the potato because it does turn brown quickly. I’d rather have it brown in the pan rather than on  the butcher’s block.

I never really thought it was necessary to have all of the ingredients sliced, chopped or diced.  But as I started to pay more attention to my cooking, I realized that I could give more attention to sauteing and assembling the dish, if everything is prepped. It does make a big difference.

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