Wheeeee. I’m going to have to get my wooley-pulley sweater out, it’s only 102 F here. And in honor of the continuing triple digit temps, this is a no cook salad with ingredients out of your garden.
Mix all ingredients and chill for 15 minutes before serving.
Okay, this is about as “fou-fou” a dish that I serve. But it is very good for cold soup. Think of it as a plum smoothie in a bowl. Really it’s yum.
Pit plums if they are not pitted already. Blend all ingreideints in a blender or using an immersion stick blender. Chill overnight.
This is a really easy salad that can be made up ahead of time for work lunches or sides at dinner. Just leave out the chicken if you are vegetarian. You can add some Tofu or TVP (Textured Vegetable Protein)
Toss chicken and cabbage together in a large bowl. In a small bowl blend remaining ingredients until well mixed. Pour over chicken cabbage mix and toss well. Chill in fridge for at least 1 hour before serving.
This cabbage soup is second only to my Mom’s Cabbage soup just because it doesn’t freeze well. When I smell this cooking on my stove, I’m right back in my mom’s house. Good memories! And it includes one of my favorite herbs, Dill.
Boil sauerkraut, cabbage and potatoes for approximately 15 minutes. Take a cup of the potato, cabbage water and allow to cool slightly. Mix it with sour cream, butter, flour and egg. Blend until smooth. Gradually add to the potatoes and cabbage soup. Heat through.
Season to taste with the vinegar. This should be a sour soup. Garnish each bowl with dill.
We love spuds in any form! Using organic milk and butter makes this dish a little healthier. And when combined with grass-fed Bison steak, this is comfort food at its finest.
The texture of the mash will be different depending on the type of potato you use. Red potatoes will give you a creamy consistency while russet potatoes will produce a slightly grainy texture. I will also let the skins on so that will add texture to the mash
Boil potatoes until tender when pierced with a fork approximately 20 minutes. Drain.
While the potatoes are cooking, on medium low heat sauté onions and garlic in a pan with the olive oil. When the onion mix is tender but not browned add to the drained potatoes. Using a hand or a stand mixer, mash the potatoes and onions. Add in the butter or ghee and mix again. Gradually add the milk until you get the consistency you want. Mix in parsley and season with salt and pepper.
I would love to visit Italy one day but for now this is a nice substitute. The mixture of canned and fresh tomatoes gives this stew a wonderful taste. Bon appetito!
Heat the olive oil and butter in a soup pot. Cook the carrots, celery and onions for 25 minutes or until tender. Add the tomatoes and simmer over medium heat for 30 minutes. Add the cannellini beans, parsley, basil and Italian seasoning. Cook for another 10 minutes. Salt and pepper to taste. Ladle into bowls and garnish with Parmesan Cheese. Can be served with crusty Italian garlic bread.
The best Irish Lamb Stew I ever had was in a little pub in Dublin, Ireland. I don’t know if that famous Irish Extra Stout was in it but it was great tasting. This recipe gives you the flavor of Ireland in your own kitchen. And of course, it’s a one pot meal. This was our dinner tonight.
Mix flour, salt and dry mustard. Coat lamb cubes with the mix. Over medium heat, melt the bacon drippings or oil in a large cast iron skillet. Brown the meat on all sides. Brown in batches if needed so the meat is not crowded in the skillet.
Place all meats back into the skillet and add the vegetables and herbs to the meat. Cover with water. If using dehydrated green peas put them in skillet now.
Reduce heat to low – medium low and simmer for 1 1/2 hours or until meat is tender. If using frozen peas add them now and cook for 5 minutes. Serve with Irish Soda Bread, Irish brown bread or any crusty type bread with creamy butter.
My cowboy husband and I developed the Cajun Blend and it is a big hit with everyone. Fuzz is our little dog who showed up as a stray 2 years ago. Here he is with his “all over body” bed head guarding our front porch. He always wants to be in the garden with me so we named our Cajun Mix after him. We think it has a great taste without the bad burn that some pepper mixes can have. Try it and let me know what you think. We are planning to make an extra hot Cajun Blend.
Mix all ingredients in a food processor with a blade or in an electric coffee bean grinder. I use the coffee bean grinder because I have found that it will produce a finer powder than my food processor. Place the powdered blend in a sealable container like a large salt shaker. This mix will form clumps because there is no anti-clumping chemical in it. If it clumps use a knife or the end of a spoon to break it up. It will not affect the taste. Tastes best if used in 6 months.
This is a recipe from my mom who has been gone from us since 1998. I think the only time I ever saw beer in the house was when she was making this bread. I have used Shiner Heffewisen for this loaf and it has come out fantastic.
Pre-heat oven to 350 F.
Combine the first 3 ingredients in large bowl and blend throughly. Place the mixture in a loaf pan and bake for 1 hour. After 1 hour, spread the softened butter on top of the loaf and bake for an addiotnal 10 minutes.
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