Tuesday, April 24, 2018

Cauliflower Salad




Ingredients:


1 head of cauliflower steamed or boiled until tender in bite size pieces
6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend
together.
1/3 cup  mayonnaise 
3 tbs of mustard
3 tbs of pickle relish
1/8 cup of chopped onion (uncooked) can use more if you prefer
salt/pepper to taste

Directions:
mix all together and you can garnish with egg slices and parsley
chill over night 


Friday, April 20, 2018

Max's Munchies



I use to collect cookie cutters and like my cookbooks I've given most of them away. The house is Florida is small and I don't have the room for all my treasures.

Max hasn't been feeling well and I wanted to make him something special <3








Ingredients:

1/4 cup powdered milk

3/4 cup instant  oatmeal ( not the package kind)

2 jars beef  baby food

1 tablespoon peanut butter

Directions:

Add all ingredients into a medium size bowl and mix until thoroughly combined.

Refrigerate mixture and roll and cut into desired shapes.

Cook at 350 degree for 15 min.


Watch your dog enjoy them!





Tuesday, April 17, 2018

Korean Pumpkin Porridge (hobak-jook)






Found another delicious recipe to make using Seminole pumpkins!




I didn't add any white sugar. The brown sugar and the seminole pumpkin gave it the perfect amount of sweetness that I enjoyed.

Ingredients

1 1/2 -2 lb pumpkin, seeded and peeled
3/4 C sweet rice or short grain rice
4-5 C water
3-4 Tbsp white sugar
3-4 Tbsp light brown sugar
salt to taste

Directions

1-Rinse the rice a few times and soak in a big bowl for at least 1 hour (overnight is even better).

2. Slice the pumpkin and put them in a big pot with 4 cup of water. Boil and cook until the pumpkin gets very soft and tender. Puree them with hand blender or in a food processor (Do not discard the broth).

3. When the rice is fully soaked and hydrated, drain . Put rice in a food processor with a little bit of water and puree.

3 Combine the rice puree, pumpkin puree with its broth in a big pot over medium heat, Keep stirring so the rice won't stick to the bottom of the pot, cook for about 5 minutes. Add more broth(water) if the porridge feels too thick. Add sugars and salt to taste, cook for 5-7 more minutes stirring often until the rice granules feels soft.

4 Taste the porridge and adjust sweetness according to your taste. Do not overcook the porridge.

Recipe from Beyond Kimchi













Saturday, April 14, 2018

Wednesday, April 4, 2018

No Bake Key Lime Pies



Christina, from the Live Oak Library found this recipe on Eat, Drink, Love site. It's no bake, delicious and easy to make.

Ingredients:

 15 mini frozen phyllo cups ( thawed)
5 ounces plain cream cheese, softened
1/4 cup fresh key lime juice
1 tablespoon key lime zest

1/2 cup sweetened condensed milk



Directions:

 Beat together the cream cheese, key lime juice, zest,  condensed milk until well-combined in a medium sized mixing bowl. Spoon about 1-1/2 tablespoons each of the filling into each phyllo cup.

Place into a tray or container in the fridge. Covered and chill for about 4-6 hours. Spoon or pipe whipped cream on top of each cup if desired.

Tuesday, March 27, 2018

Where cinnamon comes from


There are a few different varieties that are "cinnamon." The stuff we get in the US normally is from those thicker, smaller curls (cassia). The stuff in the Video looks more like the "hotter" Vietnamese type (sometimes called "Ceylon" or "true" cinnamon).

The sticks you buy in stores is just cinnamon oil mixed with sawdust, then pressed into shape. Real cinnamon bark is flaky.

Many in the US call it 'Mexican cinnamon' because Ceylon is used primarily for Mexican food while cassia (the cheap stuff) is used for basic cinnamon needs in the US.


Cassia is very strong and spicy, it isn't fake cinnamon. It's still part of the cinnamon family. It's just cheaper and easier to harvest. Ceylon is more delicate and mildly sweet, far better tasting

Monday, March 26, 2018

Sweet Potato and Collard Hash- Instant Pot Recipe


Gabe bought me an Instant Pot. I'm not someone who approaches change or something new with a smile. 

The IP was a positive change in regards to Gabe helping me cook. We have made BBQ  Ribs,  Turkey Stock. Hot Chicken Wings. Everything has been very good so far.

My collard greens from the garden are huge, the weather is quickly warming up and I need to use them before they bolt. This recipe is delicious and know what recipe most of the greens will be going into.

Ingredients:

2 tablespoons olive oil
1 cup finely diced red onion
2 medium sweet potatoes, peeled, small diced
1 bunch collards, stemmed and roughly chopped
1/2 teaspoon smoked sweet paprika
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup chicken stock


Directions:

1- Heat olive oil in the pressure cooker on the saute setting. Add the onion and garlic and cook until almost translucent- about 4 minutes. Add sweet potatoes and cook until golden- about 5 minutes. Add collards in bunches and cook until wilted- about 5 minutes. Add paprika, cayenne, salt and pepper- for one minute.

2- Add chicken broth ( you can use water but I find the broth gives it extra flavor).

3- Cook on Manual  with high pressure for 6 minutes. Use quick release and remove lid.

4-Return the pressure cooker to saute to recrisp the outside of the potatoes and reduce any extra liquid- about 3 minutes.

Note: I know many may not own an pressure cooker. I no longer buy cookbooks and need to keep recipes I find, thus I will be adding more IP recipes when I find a good one. 

Recipe from- Southern Recipes For The Modern 7 in 1 Electric Pressure Cooker