Ingredients for Pumpkin Bread:
3 C. sugar
1 C. vegetable oil
4 large eggs
2/3 C. water
2 C. pumpkin
1 C. chopped nuts
3 1/3 C. flour
1 1/2 t. baking powder
1 1/2 t. baking soda
1 1/2 t. salt
1 1/2 t. cinnamon
1 t. cloves
1 t. nutmeg
( I leave out the nutmeg and increase the cinnamon to 1 tablespoon plus 1 t. vanilla)
Mix together the sugar and oil. Add the eggs one at a time beating well. Blend in the pumpkin. Alternate adding in the dry ingredients and the water beating after each addition until just mixed. Stir in the nuts. Put half of the batter into each of two greased loaf pans. I sprinkle the tops with cinnamon and sugar but this is optional. Bake in a preheated 350 degree oven for 1 -1 1/2 hours until a skewer or toothpick tests clean. Cool and remove from pans. Store in plastic wrap.
|Small Asian Radishes from Harry's Garden|
Friday I had made plans to go buy eggs and tomatoes from Harry and Carole Brown. As usual he loaded me up with many additional goodies including Asian Radishes which upon tasting my husband LOVED and so did I and I am not usually a radish fan! He also gave me a huge bag of greens and Carole gave me her recipe for the way she fixes them. The cooking time can vary depending what texture you prefer. I simmered these all afternoon for a very succulent and tender dish which we loved.
The greens were a combination of Kale's, Turnips, and Collards. They were just wonderful and had big flavor. Much more than I would have ever dreamed!
|Beautiful just picked greens!|
Grocery sack of greens
1 to 3 strips thick cut bacon diced
1 diced onion
1 large clove garlic chopped
1/4-1/2 t. red pepper flakes
8 -9 C. water
3 T. beef bouillon granules or 9-10 cubes
1/4 C. balsamic vinegar
salt and pepper to taste
In a very large kettle cook the bacon until not quite crisp then throw in the onion and garlic and stir well. After a minute or so add all of the greens, water, pepper flakes and bouillon. Simmer over low heat 3-5 hours or all day if it suits you! About 1 hour before serving time add the vinegar, salt and pepper. Today I am serving the greens with home fries, and pork chops and an apple pie for dessert.
To prepare Asian Radishes for a Veggie Tray:
Peel, slice longways, and let stand is very cold water or in the refrigerator until serving time. Veggie trays I often serve right when my husband comes home from work. He always wants to munch on something at that time and it keeps him out of the chips and crackers! Today we had the Asian radishes paired with carrots, celery, and cold blanched asparagus with a buttermilk dip.
|Nice clean drip pans were the result of this almost effortless test.|
Ingredients for Cleaning Solution:
|These are the painted dirty drip pan as I waited 30 minutes.|
|Soiled toaster oven door painted with baking soda and water paste.|
|Clean as a whistle as I wipe the grime away with a wet sponge, Who knew?|
|I make this thick and spicy!|
I was inspired by the Brooks White Chili Bean ad that Brooks Beans is running. I got a hankering and this is what has come of it!
Ingredients for Fast, Easy, and KILLER White Chicken Chili:
2 cans Brooks White Chili Beans
1 can Cream of Chicken Chili
1 can Rotel tomatoes and chilies
1 can condensed chicken stock (I used about 12 oz, strong chicken stock I had frozen)
1/2 C. hot water
1 fresh jalapeno pepper seeded and diced
1 T. chili powder (I uses Mexanne), or to taste
2 t. Shiriacha hot sauce, optional or to taste
|Dark, Chewy, and Delicious.|
Ingredients for Dark Brown Sugar Oatmeal Cookies:
2 sticks (1 cup) room temperature butter
2 C. packed dark brown sugar
2 t. vanilla
1 1/2 C. flour
1 t. salt
1/2 t. baking soda
3 C. old fashioned rolled oats
Preheat the oven to 350 degrees F. Prepare baking sheets with parchment paper or sil-pat mats and set them aside.
Using a large mixing bowl combine the butter and sugar beating until fluffy. Add the vanilla and eggs as you continue beating.
Combine the flour, salt, and soda whisking together and beat into the butter mixture. Add the oats mixing until well combined.
Drop using a tablespoon scoop dipped in sugar between scoops for ease of dropping or a tablespoon of batter for each cookie leaving 2" between them. Bake 12-14 minutes until brown and done. Leave on the cookie sheet a few minutes to cool before removing. Yield 3 1/2 dozen very yummy cookies.
|When you push down the blades extend into the meat tenderizing without chemicals.|
I am now on my third one over a span of more than 35 years! It is one tool I would never want to be without.
So just what is a Jaccard?
It is a tool that safely extends 45 very sharp stainless steel blades 1" into any meat or poultry you choose. It has a safe handle and there are three rows of fifteen blades. It is dishwasher safe and had a self storage case. The blades retreat unless appropriate pressure is applied and the cover is removed.
I love it because it decreases the cooking time I would estimate by at least a third and it retains moisture more readily due to a better absorption of marinade and a shorter cooking time.
Earlier in the week I used it to tenderize 1" thick USDA Prime sirloin steaks. Even at a grade Prime not the tenderest of steaks. After tenderizing both sides of the beef I marinaded in Sesame Asian dressing for about an hour in the refrigerator.
To cook I seared them atop the gas range in a grill pan turned to highest heat on the first side for 3- 4 minutes. Next I turned them and placed the cast iron grill pan in a preheated 400 degree oven for 5-6 minutes. I removed from the oven and covered for 5 minutes then served, delicious. Perfect medium as my husband likes! More the taste and texture of a T-bone than a sirloin!
The menu was steak, baked potato, sliced tomato, and fresh sliced pears with walnuts and a drizzle of honey for dessert.
I purchased my most recent JACCARD from chefs.com and paid around $40. I think it is well worth the investment. They make great gifts and Christmas is just around the corner. PS: I DO NOT OWN STOCK AND AM NOT PAID FOR THIS ENDORSEMENT. I just like the thing!