i eat, you read

you eat.

Aug 21

Blackberry Shortbread Bars

I made some nasty blackberry pie pockets this weekend and kept the leftover blackberry filling (2 cups blackberries, 3T sugar, 2T cornstarch- I had about 1 cup left).  I baked half of a regular shortbread recipe for 15/20 minutes at 325, filled with blackberries, and topped with the rest of the shortbread (crumbled) and baked another 40 minutes or so.  I use 1 cup flour, 1/2 cup butter, 1/2 tsp vanilla, and 1/3 cup powered sugar for my shortbread.  These bars made up for the waste of time the pie pockets were.


Jul 26
Neck bone Stew:
Dice one leek, including the tender green parts.  Sauté in a bit of EVOO until softened, add the salted and peppered neck bones (between 5-6) for a few minutes.  Add water to cover and simmer with lid propped for about 2 hours.  After about an hour, add about 4-5 canned San Marzano tomatoes with juices.    
Add potatoes, turnips, and carrots (or whatever vegetables you’d like) and simmer another 30 minutes or until done. 

Neck bone Stew:

Dice one leek, including the tender green parts.  Sauté in a bit of EVOO until softened, add the salted and peppered neck bones (between 5-6) for a few minutes.  Add water to cover and simmer with lid propped for about 2 hours.  After about an hour, add about 4-5 canned San Marzano tomatoes with juices.    

Add potatoes, turnips, and carrots (or whatever vegetables you’d like) and simmer another 30 minutes or until done. 


Jul 13

Orange Chicken

I made this with stir fry chicken, but if you breaded and fried the chicken this would be aaaaamazinger. 
Sauce:
  • 1/3 cup brown sugar
  • 2 cups orange juice
  • 1-2 tablespoons grated ginger
  • 4 T soy
  • 1/3 cup rice wine vinegar
  • 2 T cornstarch and 1/4 cup orange juice

Mix first 5 ingredients and bring to boil.  Add the cornstarch and OJ mixture 1T at a time, continuously stirring until thick.  Remove from heat when it is the thickness you desire.
Cook salted and sliced chicken in 1 T coconut oil + 1 T butter
Add 1/4 cup of sauce - cook for a minute at high heat and remove from heat.
Wipe pan.  Add peanut oil and 1 T butter and red pepper flakes.  Add all of your veggies! I used broccoli, carrots and onions.  Add a little orange juice and put lid on for a couple of minutes. Remove lid and turn up high and cook until done. Add rest of sauce and chicken.  Serve with white rice and green onions chopped.

Peach Pie
two portion pie crust
6-9 sliced medium peaches (I used 6 and I think I really needed 8 or 9).  Par boil and remove skins. 
1tsp + dried ginger
1/2 cup flour
3/4 cup sugar
Pre-heat oven 425.
Pre-bake bottom pie crust (I baked at 425 for 10 minutes).  
Mix remaining ingredients and pour into pre-baked pie crust.  Top with remaining dough.  Bake 425 for 10 minutes, reduce heat to 350 and bake about 30-40 minutes.  

Peach Pie

  • two portion pie crust
  • 6-9 sliced medium peaches (I used 6 and I think I really needed 8 or 9).  Par boil and remove skins. 
  • 1tsp + dried ginger
  • 1/2 cup flour
  • 3/4 cup sugar

Pre-heat oven 425.

Pre-bake bottom pie crust (I baked at 425 for 10 minutes).  

Mix remaining ingredients and pour into pre-baked pie crust.  Top with remaining dough.  Bake 425 for 10 minutes, reduce heat to 350 and bake about 30-40 minutes.  


May 6

Pork Two Ways

Max made this amazing pork tenderloin (first pic) and then we made pork tacos (second pic) out of the leftovers.

Pork Tenderloin with Dates and Cilantro

Brown tenderloin rubbed with dates, fresh rosemary, and salt and pepper in an oven safe pan. Pop in the oven at 425 with the lid on and a quartered shallot or two until internal temp is 150, maybe 20 minutes.  Take tenderloin out of pan to rest and add dates and shallots (sliced thin) to the pan drippings.  Add some water to keep it saucy.  Slice tenderloin in medallions and serve with sauce and fresh cilantro

Pork Tacos with Corn Guac

Serve sliced leftover pork on corn tortillas with sour cream and corn guac.

Corn Guac

2 ears of corn, cooked for 2 minutes in boiling water, cooled and cut off cob, 2 avocados, cilantro, 1/2 red onion,  lime to taste (less than 1/2), and salt and pepper. 


Oct 14

Pumpkin Cheesecake Bars

We needed pumpkin cheesecake bars.  I tried the recipe below.  If you were not told that they were supposed to be cheesecake bars, I think you would be pleasantly surprised and happy with them.  However, if you were expecting cheesecake, you might be disappointed.  The search will continue.

http://www.bettycrocker.com/recipes/pumpkin-cheesecake-squares/f430e9b3-2318-4f05-9946-0cfaa1fda979


Sep 27
Spinach and Arugula with Roasted Butternut and a Fried Chicken Liver
I fried some chicken livers, lightly coated in flour and salt and pepper in about 1/8 cup vegetable oil for maybe 20 minutes.  I’m not sure how I fry things, they just get fried.  
I cut up the butternut squash and roasted for 25 minutes in a 400 degree oven with a little bit of EVOO and salt.  
The greens are dressed in a mustard vinaigrette - 1/4 cup EVOO, 1 Tbls mustard, 1 1/2 Tbls red wine vinegar, salt and pepper.  
The only thing I would do differently next time is to serve with lemon wedge, maybe. 

Spinach and Arugula with Roasted Butternut and a Fried Chicken Liver

I fried some chicken livers, lightly coated in flour and salt and pepper in about 1/8 cup vegetable oil for maybe 20 minutes.  I’m not sure how I fry things, they just get fried.  

I cut up the butternut squash and roasted for 25 minutes in a 400 degree oven with a little bit of EVOO and salt.  

The greens are dressed in a mustard vinaigrette - 1/4 cup EVOO, 1 Tbls mustard, 1 1/2 Tbls red wine vinegar, salt and pepper.  

The only thing I would do differently next time is to serve with lemon wedge, maybe. 


Mushroom Quiche
Crust: I use the basic crust recipe from Betty Crocker.  Make it, roll it out, and put it in a tart pan with a removable bottom.  Bake at 400 degrees for 12 minutes with some parchment paper pressed over crust and pie weights poured over.  I use some beans that I keep in a jar labeled pie weights so I don’t ever try to cook and eat them.  Cool crust completely.  
Sauté two shallots in some butter (about 1 Tbls) until crispy and then add about 1 1/2 - 2 cups sliced mushrooms and some fresh thyme and pepper.  Sauté until soft.  Cool and put on top of pie crust.  
Mix up 5 eggs with 3/4 cup light cream or milk or heavy cream, a pinch of salt, and about 3/4 cups gruyere.  Pour over mushrooms.
Bake for 40-45 minutes at 350 degrees.  

Mushroom Quiche

Crust: I use the basic crust recipe from Betty Crocker.  Make it, roll it out, and put it in a tart pan with a removable bottom.  Bake at 400 degrees for 12 minutes with some parchment paper pressed over crust and pie weights poured over.  I use some beans that I keep in a jar labeled pie weights so I don’t ever try to cook and eat them.  Cool crust completely.  

Sauté two shallots in some butter (about 1 Tbls) until crispy and then add about 1 1/2 - 2 cups sliced mushrooms and some fresh thyme and pepper.  Sauté until soft.  Cool and put on top of pie crust.  

Mix up 5 eggs with 3/4 cup light cream or milk or heavy cream, a pinch of salt, and about 3/4 cups gruyere.  Pour over mushrooms.

Bake for 40-45 minutes at 350 degrees.  


Sep 15

I made some bread.  I like this recipe cause it’s super easy and always turns out.  The recipe is from The Practical Encyclopedia of Baking. 


Roasted Pork with Pears and Parsnip Mash
pork roast (I purchased maybe 1.6 pounds worth of meat)
2 pears
2 shallots
butter
salt and pepper
stock
beet greens ( I needed to use them, you don’t have to)
Fry up the shallots in the butter and add sliced pears.  Sear the pork if you’d like.  You can skip all that and just go ahead and put it all in the crock pot.  Add a little stock (I used chicken), maybe 1 cup.  Cook on low heating 6-8 hours.  You can shred it.  Add greens in at the end. 
1 potato
8 parsnips (don’t buy the extra large ones, they are mainly just core)
butter
milk
Pecorino cheese
salt and pepper
Chop potatoes and parsnips and boil until tender, less than 15 minutes.  Drain, mash, and add butter, milk, salt and pepper.  I added a little (1/8 cup) of Pecorino as well.  
Serve pork over mash.   I served it with a good helping of the juice from the crock pot.  
I adapted this from a recipe I saw in Martha’s September issue.  The picture doesn’t do it justice.  A great treat to bring in the fall.  I also made an apple crisp (Betty Crocker cookbook recipe). 

Roasted Pork with Pears and Parsnip Mash

  • pork roast (I purchased maybe 1.6 pounds worth of meat)
  • 2 pears
  • 2 shallots
  • butter
  • salt and pepper
  • stock
  • beet greens ( I needed to use them, you don’t have to)

Fry up the shallots in the butter and add sliced pears.  Sear the pork if you’d like.  You can skip all that and just go ahead and put it all in the crock pot.  Add a little stock (I used chicken), maybe 1 cup.  Cook on low heating 6-8 hours.  You can shred it.  Add greens in at the end.

  • 1 potato
  • 8 parsnips (don’t buy the extra large ones, they are mainly just core)
  • butter
  • milk
  • Pecorino cheese
  • salt and pepper

Chop potatoes and parsnips and boil until tender, less than 15 minutes.  Drain, mash, and add butter, milk, salt and pepper.  I added a little (1/8 cup) of Pecorino as well. 


Serve pork over mash.   I served it with a good helping of the juice from the crock pot. 

I adapted this from a recipe I saw in Martha’s September issue.  The picture doesn’t do it justice.  A great treat to bring in the fall.  I also made an apple crisp (Betty Crocker cookbook recipe). 


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