3/27/17

Cream of Celery Soup

3 tb butter or vegetable oil
3 c chopped celery
1 c chopped onion
1 lb potatoes, peeled and chopped
2 c milk
1 c chicken or vegetable broth (I used a cup of water and a tablespoon of miso paste)
1/4 tsp salt
1/4 tsp celery seed
1/4 tsp pepper
1 c grated cheddar

Saute celery 20 minutes or till soft. Set aside 1/2 c celery.
Add onion to sauteed celery and saute another 7 minutes.
Add next 6 ingredients; cover and simmer 40 minutes.
Cool 10 minutes.
Blend soup and cheese 1/3 at a time.
Add reserved celery and heat through.
Top with toasted slivered almonds. I didn't have any, but wouldn't that be delicious!


This would be just as good without being blended; you could just mash a couple cups of it for thickening the broth, and leave the rest for chunky texture.

2/18/17

Grief Bath

Grief Bath ☂
3 drops sweet marjoram
3 drops lavender
3 drops rose
1 drop cypress

Have you lost a loved one? Measure this into the water while running your bath.
You need all the help you can get, and this won't hurt a bit. 

1/20/17

Chocolate Macaroons

Chocolate Macaroons:

Bring to a boil over medium heat, and boil four minutes:
2 c sugar
1/2 c butter
1/2 c milk
1/2 c cocoa

Add:
3 c oatmeal
1 c coconut
1 tsp vanilla

Working quickly, drop by teaspoonful onto wax paper and leave to cool.



This was a common treat in our household when I was growing up.


12/13/16

Macaroni and Cheese Deluxe

Macaroni and Cheese Deluxe.

2 c elbow macaroni
Cook in boiling water till tender but firm, about five to seven minutes, and drain.

Add:
4 c. grated sharp or medium cheddar cheese
1 can mushroom soup
1 c sliced mushrooms
1 c finely chopped onions
3/4 c mayonnaise (I used Miracle Whip)
1/4-3/4 c finely chopped green pepper (optional)
2 tbsp chopped pimento

Put into greased casserole dish and bake,  uncovered, in 350F oven for 30-40 minutes.

This isn't healthy in the least, is it? with all that cheese, and canned soup, and mayo. But it's ridiculously tasty. The original recipe comes from Jean Paré's pasta cookbook. I've never added the pimento, and Paré's recipe calls for only 1/4 c of green pepper, but last night I had no mushrooms so tripled the green pepper amount and it was great.

I'm listing this in the Side Dishes category because if you use it for a Main Course it will only feed two.


11/26/16

Shelly's Gingersnaps

Shelly's Gingersnaps

Cream together:
1 c brown sugar
3/4 c butter

Add, in this order:
1 egg, slightly beaten
1/2 c molasses
1 tsp baking soda
1 tsp baking powder
2 tsp ginger
1 tsp cinnamon
2 c flour

Roll heaping teaspoonfuls into balls, then roll them in white sugar.
Bake on ungreased cookie sheets for 9 minutes at 375F.



These freeze well.

11/23/16

Butterscotch Brownies

2 c flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp salt
2 c packed brown sugar (I used the dark, coarser sugar)
2/3 c shortening, melted
2 eggs
2 tsp vanilla
1/3 c chopped walnuts
1/3 c chocolate chips (optional)

Mix first four ingredients together.
Add sugar to shortening, eggs and vanilla in another bowl.
Add flour mixture to sugar mixture.
Spread in a greased 9x13-inch pan. The batter is thick but you'll spread it thin to fit the pan.
Sprinkle with nuts and chips. Press them down a wee bit so they stick.
Bake at 350F for 30 minutes.
Cool in the pan and cut into squares or bars.



These are nice and chewy and quite fabulous! You don't need the chocolate chips at all.

11/22/16

One-Pan Mexican Scramble

INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 1 jalapeno, chopped
  • 1 cup quinoa (I used bulgur wheat)
  • 1 cup vegetable broth (I used a cup of water with a tablespoon of miso paste)
  • 1 540-ml can black beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime (I used 2 tbsp)
  • 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:


  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  3. Serve immediately.
I like spicy, flavourful but not hot food, so I should've removed the seeds from the jalapeno pepper. I forgot the cumin, and didn't have an avocado. But this was still delicious and I will be making it again! I served it up with a couple spoonsful of sour cream to alleviate the burning on my tongue.

Jalepeno and garlic
Ingredients ready to go into the pan
Original recipe: http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/