Creamy Yogurt Pops

1 (6-oz) can frozen pineapple-orange juice concentrate, partially thawed
1 cup evaporated milk, undiluted
1 cup unflavored yogurt

In electric blender, combine juice concentrate, milk, and yogurt.  Blend just until smooth (or mix by hand).  Pour into freezer molds, seal and freeze until firm.  Unmold and serve immediately.

Fruit-Nut Squares

Christmas classic - make ahead so they have time to meld.

Fruit-Nut Bars

Sift together:
7/8 cup flour (3/4 cup + 2 Tbsp)
1 tsp baking powder
1/2 tsp salt

Beat 2 eggs until thick and lemon colored.

Add to egg mixture and combine:
1 cup brown sugar (packed)
2 tsp vanilla

Fold in sifted dry ingredients
1 cup chopped nuts
1 cup chopped dates
1 cup fruits and peels


Spread batter in 8x8x2 inch pan lined with waxed paper.  Bake at 350 for 40 minutes or until golden brown.  Remove from pan while warm.  Cut in 2-inch x 1-inch bars.

Pesto Chicken Parmesan

Who would have thought this would be a hit?

Pesto Chicken Parmesan

1/2 jar of traditional basil pesto (though I'm toying with the idea of less)
1 can tomatoes
4 pieces chicken (boneless, skinless thighs preferred)
bread crumbs (optional)
mozzarella cheese (grated)
parmesan cheese
garlic and onions
salt and pepper

I start with a pot (Le Creuset) that can go in the oven - less to clean.

Saute the garlic and onions in oil.  Brown the chicken on all sides (if desired, coat in bread crumbs or flour first).  Season with salt and pepper.  Remove excess grease.

Spread the pesto over the chicken.  Pour the can of diced tomatoes over the pesto.  Cover with a liberal amount of mozzarella cheese and sprinkle pesto over all.  Bake at 350F until bubbly, and cheese is melted.

Serve with noodles - farfalle are a good choice.

Oatmeal Pancakes

I never use a recipe for this, so it goes something along these lines:

Oatmeal Pancakes

(for 2 and a half people)
1 egg
2 T yogurt/sour cream (optional)
1/3-1/2 c oats (quick doesn't have to soak; regular should be soaked in milk for 15 min-overnight)
1-2 tsp sugar (white or brown)
1/2 tsp baking soda
~1/3 c flour
~1/3 c milk (use more milk if no yogurt)

Adjust oats/flour/milk until proportions seem right.  I like them thick, just barely cooked through.  Keith prefers thin and near burnt.  Fry in oil/butter mixture.  Flip when bubbly.  Add a dollop of butter on top (can't have too much butter!).  Pancake is more or less done when the butter is melted.  Makes about 4 good sized pancakes.  I've also added wheat germ to the batter, and blueberries or apples while the pancake is frying.

Blueberry Wild Rice Muffins

The hint of anise makes these unique.  Mom tells me she doesn't like blueberry muffins, but since Keith likes these, maybe she will, too!  Liberally adapted from Lunds & Byerlys.

Blueberry Wild Rice Muffins

1 tsp anise extract
1/4 cup butter, melted
2 eggs
1/2 cup sour cream + some milk (to get desired consistency)
1 1/2 cups flour
1/2 cup brown sugar
1/2 tsp baking soda
dash salt
1 cup blueberries (frozen or fresh)
1 cup cooked wild rice (caution, it takes at least 45 minutes to cook wild rice)

Preheat oven to 400 degrees.  Grease muffin pans, or line with baking cups (these get rather sticky).

Combine wet ingredients.  Add dry ingredients.  Add more milk in skoshes, if you think the batter is too thick.  Fold in blueberries and wild rice last, and gently.  Spoon into prepared muffin cups.  Top with a sprinkling of brown sugar (a streusel would be wonderful).  Bake about 20-25 minutes.  Delicious warm or cold.

Variation:  Attempted to make this as a coffee cake, adding a brown sugar/flour streusel to the top, with a bit of butter.  It was 50 minutes baking, but I should probably have lowered the temperature - too crusty on the bottom.

Stuffed Zucchini

12-14 zucchini, 6" in length at most
1 onion
1 c uncooked rice
1 lb lamb ground
1/8 t cinnamon
salt & pepper
3 large tomatoes (or 1 can stewed tomatoes)

Core the zucchini to 1/2 inch of the edge, or so.  Saute the onion until transparent.  Mix the lamb, uncooked rice, and salt and pepper, with the onion.  Add 1/2 the tomatoes to the mixture.  Fill the zucchini.  Cover with the remaining tomatoes.  Barely cover the whole dish with water and cook until the lamb and rice are cooked.  Or, put some water in the dish (1/2" or so), cover and bake in the oven for awhile.

Zucchini Soup

3-4 zucchini
4-5 shallots, chopped
1 1/2 T butter
1 1/2 T oil
1 t curry (+ more as needed)
1 1/2 c chicken broth/bouillon
1/2 c half & half
salt & pepper
sour cream (for garnish - optional)
chives (for garnish - optional)

Peel & slice the zucchini.  Saute with the shallots in butter and oil until transparent.  Add curry, chicken broth, and half & half.  Blend in a blender.  Season to taste.  Can be served hot or cold.

Spinach and Meat Pies

Time consuming, but great for picnics.

Dough:

1 cake/package yeast
1 T sugar
6 c flour
2 t salt
2 c water (lukewarm)
1/3 c milk

Dissolve yeast in 1/2 c water with the sugar.  Let double in size.  Place flour and salt in a bowl, make depression.  Mix remaining water, milk, and yeast mixture and pour into flour.  Knead until smooth, dipping hands in water as necessary.

Cover, let rise until double in bulk (2-4 hours).  Punch down and use as directed.

Meat pies

1 lb lamb
2 medium onions, chopped
1/2 c. pine nuts
1/8 t cinnamon
salt & pepper

Mix all ingredients.  Roll out dough (about half a full recipe) into 4" rounds.  Place T of meat mixture on each round.  Fold sides down, forming a triangle, but leaving the center open so meat cooks well.

Bake at 400 F for about 20 min.

Spinach pies

2 bunches fresh spinach
1 bunch green onions
1 medium dry onion
1/8 t allspice
salt & pepper
3/4-1 c lemon juice
1/2 c olive oil
pomegranate (optional)
raisins (optional)

Chop spinach, green and dry onions.  Combine all ingredients.  Roll out dough into 4" rounds.  Place T of spinach mixture in center of each round (if touches the edges, they will not seal).  Fold sides down, forming a triangle.

Bake at 400 F until golden brown.

Tuna Burgers

A Papa and now Dmitri favorite.

Tuna Burgers

1 can tunafish (preferably solid)
1 egg
1/2 small onion
1/8 c breadcrumbs
1/4 c oatmeal (quick oatmeal is finer)
2-3 T flour
salt & pepper

Most amounts are approximations.  Mix the tuna and egg.  Chop the onion finely and add to the tuna.  Add in the oatmeal and enough breadcrumbs and flour to hold the mix in a hamburger shape.  Season with salt and pepper.  Shape into patties and fry in butter/oil.

Dmitri's Chicken Recipes: Balsamic Cacciatore, Wine & Cream Sauce, and Parmesan

There are a few meals that go over particularly well with Dmitri - right consistency for finger food and tasty.  For my future reference, here is a short list.

Balsamic Chicken Cacciatore

Chicken thighs (3 or 4)
4 cloves garlic
1 can diced tomatoes (fire roasted with garlic, etc, seems particularly good)
1 can mushrooms (optional)
~1/4 c of balsamic vinegar
salt, pepper
basil, oregano
brown sugar (if desired)

Place the thawed chicken in a lightly oiled baking dish.  Add the sliced garlic.  Cover with the tomatoes. Add mushrooms (if desired). Pour in enough vinegar so the tomatoes begin to change color.  Sprinkle on some brown sugar.  Season.  Bake at 350 F for at least one hour.  If longer, check to make sure it's not burned.  The consistency should be similar to pulled chicken.

Chicken in Wine & Cream Sauce

(adapted from Julia Child)

Chicken thighs (3 or 4)
4 cloves garlic
1 onion
1/2 c wine
water/chicken stock as needed
thyme, sage
salt, pepper
mushrooms
1/2 cream

Sautee the chicken in butter, using an oven proof dish (Le Creuset casseroles are wonderful).  Remove from the pan, and pour out all the fat.  Add a pat of butter and sautee the onions and garlic.  Add the chicken back in and season with salt, pepper, thyme, and sage.  Pour in the wine - chicken should not be covered, but should be sitting in a pool of liquid.  Add water or chicken broth as needed.  Cover and bring to a simmer.  Move to the oven, baking at 350F for about 1/2 hr.  Add the mushrooms, and more wine, if needed.  Bake until heated.  Remove from oven.  Add cream and cook, stirring, until hot and slightly thickened (just a few minutes).

Chicken Parmesan

Chicken thighs (3 or 4)
bread crumbs
1 egg
tomato sauce
garlic
mozzarella cheese
parmesan cheese
basil, oregano
salt, pepper

Slice the thighs thinly.  Dip in the beaten egg, then in the bread crumbs, coating both sides.  Fry in butter/oil mix until browned.  Remove.  In a casserole dish, sautee garlic in butter.  Add the chicken slices, then slices of mozzarella.  Cover all with tomato sauce, sprinkling parmesan cheese on top.  Season with basil, oregano, salt and pepper.  Cover and bake at 350F for at least 1/2 hr.  Should be sizzling.  Serve with rice or noodles.

Strawberry Jello Salad

A Kieffer specialty, described by a guest as a "unique delicacy... mousse, custard, creme brulee, pudding?"  Is it standard How-to-Cook-Minnesotan?

Strawberry Jello Salad

2 8 oz box strawberry jello
8 oz Philadelphia cream cheese
Frozen sweetened strawberries
8 oz Cool Whip

Mrs. Phyllis Kieffer's directions:
"8 oz Box Strawberry Jello.  Just use the hot water requirements.  No cold H2O.

I use the hot jello to melt the 8 oz Philadelphia cream cheese.

Then I put jello mixture, Philadelphia cream cheese in the blender.  Then I add frozen sweetened strawberries. You may need to pour only part of it in at a time.  Then I use the mixer to mix in 8 oz Bowl of Cool Whip.

You can adjust the Amounts to make a smaller salad."

Oat Cakes - aka Dmitri's biscuits

Concept from Orangette, though these remind me of oatmeal raisin scones.

In brief:

Oat Cakes

1/4 c yogurt
1 stick softened butter
1/3 c brown sugar
1/2 tsp baking soda
1 1/2 c oats
1 c flour
1/2 tsp salt

Combine yogurt, butter, and brown sugar with a fork.  Add in the dry ingredients.  (Might be able to add raisins at this point.)  Using your hands, scoop up the dough into a ball.  Spread out and, with the palm of your hands, push into a 1/4 inch sheet.  Cut out circles, and transfer the circles to a greased baking sheet.

Bake for 15 minutes at 350F.

Salmon Loaf

After eating this, Keith actually stated that he liked salmon!  At least in this form.  (Although, to be fair, I baked it a little too long.)

Salmon Loaf

2 cans salmon, drained, juice reserved (I used the small 5 oz cans)
1/2 an onion, chopped finely
1 c bread crumbs + flour (I ran out of bread crumbs)
1/2 c. cold milk
chopped parsley (optional)
2 eggs
salt & pepper to taste

Mix, bake at 350 F for an hour.  (Probably too long, since I only made enough for a small, flat loaf for two.)

Mushroom Sauce

1/4 c butter
2 T flour (I used 3)
2 c. milk
1 medium can mushrooms, juice reserved
2 Tbsp liquid mushrooms
2 Tbsp liquid salmon
salt & pepper to taste
red pepper and paprika (accidentally poured in too much)

Melt the butter, stir in the flour until mixed.  Add the milk slowly, stirring until thickens.  Add the mushrooms and reserved liquid.  Should continue to thicken.  Salt and pepper to taste.

Kale Salad, aka Bitter Herbs

Described as "the best way to eat kale," it's not bad at all.  From MySanAntonio.

Kale Salad

Makes a lot (16 cups, they claim)

2 bunches kale
1/4 c apple cider vinegar
1/4 c canola oil (I use olive)
1/4 c packed brown sugar (or honey or maple syrup)
2 cloves garlic, crushed
2 Tbsp soy sauce
1 Tbsp red pepper flakes

Tear the kale leaves into smaller pieces, omitting the thick stems.  Combine all other ingredients.  I just pour the dressing (cold) over the kale, but the recipe directs that it be simmered for 3 minutes, then poured over the kale, which is mixed and allowed to sit for 10 minutes before serving.  Ginger can also be added.

/HT RhodesLog

S. Padre recipes and pictures

Just going to link to this, since I'd definitely like to make this in future.  Merci, Thomas!

Rick Bayless' Cochinita Pibil - amazing pulled pork, with onions marinated in lime juice.  Use the onions for salad dressing later.

Cochinita Pibil

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Recipe from "Mexico—One Plate at a Time" cookbook

Servings: 12to 15

Print

INGREDIENTS

5tablespoons (about 2 ounces)achiote seeds 1 1/2tablespoonsdried oregano, preferably Mexican 1 1/2tablespoons black pepper, preferably whole peppercorns 1 1/4teaspoon cumin, preferably whole seeds 1/2teaspoon cloves, preferably whole 1 1/2tablespoonscinnamon, preferably Mexican canela, that’s freshly ground or still in stick form (you’ll need about 6 inches of 1/2-inch diameter cinnamon stick) Salt 14 garlic cloves, peeled and roughly chopped 1 1/2cupssour orange juice, OR 1 cup fresh lime juice plus 1/2 cup fresh orange juice 2 bone-in pork shoulder (Boston butt) roasts (about 12 pounds), cut into 3-inch wide cross sections (unless you have a meat saw, you’ll need to get a butcher to do this for you) A 1-pound package of banana leaves, defrosted PICKLED RED ONIONS 3large (about 1 1/2 pounds total) red onions, sliced 1/8 inch thick 2cups freshsour orange juice OR 1 1/3 cups fresh lime juice plus 2/3 cup fresh orange juice ROASTED HABANERO SALSA 8medium (about 3 ounces total)fresh habanero chiles 2 large garlic cloves, unpeeled 2tablespoons fresh lime juice Salt

INSTRUCTIONS

1.  The achiote marinade. Measure the achiote seeds and oregano into a spice grinder, adding the black pepper, cumin, cloves and cinnamon, and run the grinder until everything’s as powdery as you can get it (you may need to work in batches).In a blender, combine the ground mixture with 1 tablespoon salt, the garlic and sour orange juice (or lime juice plus orange juice). Blend until smooth—there should be very little grittiness when a little is rubbed between your fingers.If you’re working ahead, pour the mixture into a non-aluminum container, cover, refrigerate 6 hours or longer. Before using, blend the mixture again to give it an even smoother texture. (The long steeping and second blending isn’t absolutely essential, though without it the marinade may be a little gritty.)
2.  Marinating the meat. In a large bowl or large plastic food bag combine meat and marinade, turning the meat to coat it evenly. (Though achiote has tenacious coloring properties, I suggest you do this quickly with your hands.) For the greatest penetration of flavor, let the meat marinate refrigerated (covered if in a bowl) for several hours, or even overnight.
3.  Slow-grilling the pork. Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Using scissors, cut off the hard edge you’ll find on most banana leaves (where the leaf attached to the central rib). Cut 3 sections of banana leaf, each about 1 foot longer than the length of a large roasting pan. Line the bottom and sides of the roasting pan with the leaves, overlapping them generously and letting them hang over the edges of the pan. Lay the meat in the pan, drizzle with all the marinade. Fold in the banana leaf edges over the meat. Cut 3 more sections of banana leaf slightly longer than the pan. Lay them over the top of the meat, again generously overlapping; tuck them in around the sides.When the grill is ready, either turn the burner(s) in the center to medium-low or bank the coals of the grill for indirect cooking. For the charcoal grill, set the grill grate in place. Set the pan on the grill grate and close the grill cover. Grill until the meat is thoroughly tender (work a fork in near the bone—the meat should easily come free), usually about 4 hours. If your grill has a thermometer, aim to keep the temperature between 300 degrees and 350 degees. To maintain an even temperature with charcoal, add more charcoal regularly (usually a few pieces every half hour or so).
4. Simple pickled onions. While the meat is cooking, prepare the onions. Scoop the onions into a non-aluminum bowl. Pour boiling water over them, wait 10 seconds, then pour the onions into a strainer. Return the drained onions to the bowl, pour on the sour orange juice (or the lime-orange combo) and stir in 1 1/2 teaspoons salt. Cover and set aside until serving time.
5.  Habanero Salsa. In an ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they’re soft and darkened in spots, 5 to 10 minutes for the chiles, 15 minutes for the garlic. When cool, slip the skins off the garlic.In a blender or small food processor, add the garlic and roasted chiles plus the lime juice and enough water to give it a spoonable consistency, usually 2 to 4 tablespoons. Blend until smooth. Taste (gingerly) and season with salt, usually about 1/2 teaspoon. This salsa will last several days.
6.  Serving. Remove the top banana leaves. Tip the pan to accumulate the juices in one end and spoon off the fat. Season with more salt if necessary.You may want to remove the bones and cut the large pieces of meat into manageable serving sizes, but I suggest you leave everything right in the roasting pan for serving. Set out your cochinita pibil with a large fork and spoon (for spooning up all those juices). Drain the red onions and set out in a serving bowl to top each portion, along with the salsa to cautiously dab on each portion.Working Ahead: If you’re the plan-ahead type, make the marinade on Day 1, reblend it and marinate the meat on Day 2 and then slow-roast the meat for serving on Day 3. The marinade will hold for a week or more in the refrigerator. Once the pork is marinated, cook it within 24 hours. The finished dish will keep for a couple of days, covered and refrigerated (meat and juice only—no banana leaves), though the texture of the meat won’t be quite as nice as fresh-from-the-oven. Warm refrigerated cooked meat slowly (a 300 degree oven) in the juice, covered. Pickled onions will keep for a week or so in the refrigerator, well covered.
   Variation: The pork can be baked in a 325 degree oven instead of on the grill; cover the meat rather loosely with foil before baking.

We had some amazing food in South Padre.  My siblings have definitely turned into incredible cooks.

Surf and turf.

Francis' ribs, with his inimitable BBQ sauce.  The salad has the remainder of Thomas' onions.

Perhaps because we start everyone young?

Bacon Tomato Pasta

We were getting low on items in the refrigerator...

Bacon Tomato Sauce Pasta

1/2 lb bacon (the thicker the better)
1 onion (white or red)
red pepper
dash vodka
1/2 jar tomato sauce
Parmesan cheese

Chop up the bacon (would love to try this with pancetta) and saute.  Drain.  Add back to the pan with the onion and red pepper, cooking until the onion is yellow.  Add some vodka (about 1/3 cup).  Add the tomatoes (a can of diced tomatoes would also be great, we had left over sauce).  Simmer a few minutes.  Serve over mostaccioli or spaghetti with plenty of Parmesan cheese.

Sausage, Potato, Kale Soup

Deviating a bit from traditional recipes here, I'm just going to note, for future reference, a few recipes that have gone over well lately.

First up, since it's so cold and definitely soup weather, the Pioneer Woman's Sausage, Potato, and Kale soup.  (with modifications, as usual)

Sausage, Potato, and Kale Soup

1 bunch kale
6 red potatoes
1 onion
1 package Italian sausage (mild)
red pepper flakes (to taste)
1 can chicken broth (about 2 cups)
2 cups whole milk
2 cups cream
black pepper
oregano

Boil the potatoes, drain and cool, and slice.  I left the skins on, though I'm sure you could remove them.

Brown the sausage.  Drain, put back in the pan with the chopped onion.  Cook until the onion turns yellow.  Add the red pepper (careful about adding too much - gets quite spicy), then the cream, milk, and chicken broth, and pepper and oregano.  Simmer for at least 30 minutes, stirring occasionally.  Note: original recipe calls for 4 cups half and half instead of the cream - I didn't have any, and prefer a thicker soup/stew as it is.

Wash and drain the kale, tear into bite-sized pieces, while soup is simmering.  After 30 minutes, or when a bit thickened, add the kale and sliced potatoes and simmer for another 15 minutes or so, or until the kale is cooked.  Serve with thick bread and butter.

Gingerbread

Not the gingerbread of Christmas houses, this quick molasses bread makes for a very healthy breakfast.

Gingerbread

2 eggs, beaten
3/4 c brown sugar
3/4 c molasses (the darker the better)
3/4 c melted butter (or oil)
2 1/2 c flour
2 tsp baking powder
2 t ginger
1 1/2 t cinnamon
1/2 t cloves
1/2 t nutmeg
1 t baking soda
1/2 t salt
1 cup boiling water

Mix the wet ingredients with the brown sugar, add in the dry ingredients.  Mix in the boiling water last.  Pour into a 9x9 greased baking pan.  Bake 350 F, for 30-40 minutes.  A toothpick should come out clean.

Cinnamon Scones

Cinnamon Scones

2 cups flour
1 tsp baking soda
1/2 cup brown sugar
2 tsp cinnamon (heaping)
8 tbsp butter (I used salted.  If unsalted, add a little salt.)
3/4 cup + heavy cream
1 egg (optional)
2 tsp vanilla (I added a little anise)

Combine dry ingredients. Cut in butter.  Add wet ingredients and mix just until a dough has formed.  Form into a patty about a foot across, 1/2 inch tall.  Cut into wedges and arrange on a greased baking sheet.  Bake for about 20 minutes at 350 F, or until top is firm.