Sunday, December 20, 2009

Old Fashioned Bread Stuffing

Extended Life for: Bread On December 11th we hosted an impressive Holiday feast for some of our great American friends and some dear international students. Of course an important aspect of the tradition Holiday fare is stuffing - this recipe is from the Better Homes and Gardens Cookbook which really is a great go-to for all our American traditions.


3 stalks Celery, diced
1 Onion, diced
1/2 cup butter
1 Tbsp. Seasonings of Choice; I used a random poultry seasoning of sorts I found in our cupboard
Pepper to taste
12 cups dry Bread Cubes
1 to 1 1/4 cups Chicken or Turkey broth


Cook celery and onion in hot butter until tender. Stir in seasonings and pepper. Place bread cubes in a large bowl, add onion mix and stir. Drizzle with broth until moistened. Transfer to 2-quart baking dish and bake covered for 30-45 minutes at 375.

Cardamom Red Banana Bread

Extended Life for: Red Bananas On many occassions, I have the true joy of creating something entirely new and exciting. However, it is a rare occassion that my new dish is of the "baking" category. The chemistry of baking powder, salt, baking soda, heat, etc. far surpass my understanding. Baking something new, for me, is generally a matter of a simple substitution. This recipe however was a mix of my basic banana bread recipe plus a common concept/ingredient I continually came across when searching for red banana - that is the cardamom. For bread, I almost always use my bread machine, so this recipe is suited for such - however, I'm sure you could adjust the recipe to work in the oven.


3 large Eggs
3 Tbsp. Oil
2 cups All-Purpose Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1/4 cup White Sugar
1/2 tsp. Salt
4 small Red Bananas (or yellow ones should work as well)
1/4 cup Butter
1/4 cup Brown Sugar
1/2 tsp. Cardamom, ground


In a wok or skillet, melt butter. Stir in brown sugar and stir until dissolved. Add bananas and cardamom heat for 3-5 minutes. In bread machine; place eggs and oil in bottom of pan followed by dry ingredients with banana mixture on top. Bake according to bread machine directions.

Sweet Vermouth Elk Stew

Extended Life for: Celery, Carrots and Tarragon

1 lb. Elk Stew Meat
2 Tbsp. Butter
2 Tbsp. or so Flour
6 cups Fountain of Youth Tea, or Beef Broth
1 1/2 cups Sweet Vermouth
4 small-medium Potatoes, washed and diced
1 1/2 cups Carrots, diced
1/2 cup Celery, diced
4 cloves Garlic, minced
2 tsps. Tarragon, minced
1 Bay Leaf
3 Tbsp. Worcestershire Sauce
Salt and Pepper to taste
Additional water or broth to taste


Sear elk meat in butter in a stock pot. Add flour and thicken butter and elk fat, gradually add tea or broth, allowing broth to thicken. Add additional ingredients; vermouth, vegetables and spices, bring to boiling. Reduce heat and simmer for about 2 hours. Serve with crusty fresh bread and enjoy!

Taco Soup

Extended Life for: Romaine Hearts and Cilantro Some dear friends of ours introduced me to the idea of including crisp lettuce as the base for a bowl of Taco Soup. With that in mind and a desire to feed friends while at the same time using up a small abundance of lettuce, I decided to make a pot of delicious Taco Soup to be served over Fritos and Lettuce. A meal that was nothing short of excelente!

2 cans Tomato Sauce
1 can Pinto Beans
1 can Black Beans
1 can Kidney Beans
1 can Corn
1 can Diced Tomatoes
1 cup of Salsa, your choice
1 cup diced Onion
3 cloves Garlic, diced
Handful of chopped Cilantro
Romaine Heart, chopped
Shreaded Cheese
Sour Cream, oprtional
Place first 10 ingredients in a stockpot and heat through. Serve over lettuce and fritos with cheese and sour cream on top.

Birthday Tacos

Extended Life for: Lettuce, 7-layer Bean Dip

I have no secret for Tacos. I simply wanted to let the blog world know and remind myself in the future, that on occassion, with our scavenged materials, I can make the basic meal of millions - good ole tacos. Even better, we were able to enjoy them with two lovely Harrington sisters in celebration of the birth of the youngest.

Slow-Cooker Applesauce

Extended Life for: Apples

Two of my favorite kitchen concepts are the slow-cooker and old-fashioned goodness. This recipe is a fabulous combination of both. This is an uber-simple formula for super-delious flavor that will leave you feeling satisfied and un-invaded by chemicals and perservatives.


4 Apples, peeled, cored and quartered

3/4 cup Water

1/4 cup Sugar


Place all ingredients in the slow-cooker. Heat on low for 3-4 hours or until tender. Run through a blender, enjoy with a sprinkling of cinnamon and/or nutmeg.

Wednesday, November 25, 2009

Butternut Squash Enchiladas

Extended Life for: Butternut Squash

This is yet another recipe I can take zero credit for. And as of yet, I have not even tried these enchiladas, however, I wait in such great anticipation as the mix smelled and tasted delish as I was preparing this vegetarian treat. Because we often end up with a small abundance of food, I prepared these, then promptly slipped them into the freezer to enjoy at another time. They will be the most perfect treat as mashed butternut squash melds with cream cheese and an all-star cast of flavors from chipotle peppers to to cumin to nutmeg. I wait in great anticipation to savor these, if you are so intrigued, go here for this stunning Vegetarian Times Recipe!

Black Bean and Plantain Burritos

Extended Life for: Plantains, Cilantro, Chiles and Onion I cannot take any credit for this recipe. I made very few adjustments and truly just wanted a fun way to experiment with plantains as our first attempt at fried plantains resulted in crunchy bland pieces of what looked like banana. Our plantains were, of course, sufficiently past there expiration date and one even housed some mold. The mold of course did not make it's way into the mix, however, being the one to prepare the dish, I struggled to taste a pure meal, sensing a small hint of moldiness throughout the enjoyment of my burrito. However, Mike and our dear friend Mark had no problems chowing down and claiming the meal was fully satisfactory. That being said, here is the recipe from Vegetarian Times online. Enjoy!

Spinach, Bean and Barley Soup

Extended Life for: Spinach, Chilies and Onion

Cooking with wine is one thing I wish I did more of. As the ingredients of the soup simmered in a small amount of white wine, I found myself being transported to a foreign experience, exchanging my snow-covered landscape with rolling hills of vineyards and the golden-orange sunshine of Tuscany. The smell is truly enticing. The recipe however, is hardly my own, I made a few alterations to a recipe off of to fit the ingredients of our household. The original recipe can be found here, while mine is presented below.


1 cup uncooked Pearl Barley
3 cups Green Tea
Olive Oil for sauteing
1 medium Onion, chopped
2 cloves Garlic, minced
1 pkg. Mushrooms, sliced
1 cup Pepper of choice, chopped
2 Tbsp. White Wine
2 cans Garbanzo Beans
1 can diced Tomatoes
2 cups Fresh Spinach, chopped
3-5 cups Green Tea or Chicken Broth
Italian Seasoning
Salt & Pepper


Bring barley to boil in 3 cups water, cover and reduce heat, simmer for 30 minutes. After about 20 minutes, begin preparing the rest of the soup. Saute onion, chilies, and garlic in oil for 1-2 minutes, add mushrooms, saute another 3-5 minutes. Add seasonings and white wine, allow to cook for about 5 minutes (imagine Italy). Stir in barley, beans, tomatoes, spinach and tea/broth. Bring to boil, simmer 10 minutes or longer and finish seasoning to taste. Enjoy with crusty bread and loved ones.

Sesame Chicken and Vegetables with Mock Fried Rice

Extended Life for: Carrots, Snow Peas, Onion, Celery I rarely rave about the dishes I produce, but this was absolutley fabulous! Many "mmmmm's" and "wow's" found their way into the surrounding atmosphere as we consumed this fabulous dish. The secret is surely this recipe from for Chinese Style Sesame Sauce. The only changes I made to the sesame recips was to use 1.5 cups of Green Tea rather than the 1.5 cups of broth and water. For me, things took a bit of effort, however it was definitely worth it - instant rice would likely be beneficial if you're attempting to cut down on time. Regardless, have all ingredients on hand and ready for the skillet before starting this Asian feast!


Mock Fried Rice:
1 cup dry Rice, prepare according to package directions
2 Eggs, beaten with following Tbsp. Soy Sauce
1 Tbsp. Soy Sauce
1/2 cup Onion, diced
1/4 cup Celery, diced
1-2 cloves Garlic, minced
Oil for Wok

Chicken and Veggies:
2 Chicken Breasts, cooked and diced
1 cup Carrots, sliced
1 cup Snow Peas
1/2 cup Onion, sliced
1 clove Garlic, minced
Oil for Wok
A few shakes Sesame Seeds (optional)


In wok, heat oil, saute onion, celery and garlic. Add Egg/Soy Sauce mixture to hot wok, let scramble. Remove egg from pan, add to prepared rice. Begin cooking Sesame Sauce in seperate saucepan. Add aditional oil to wok if necessary, saute onion and garlic. Add cooked chicken (or if you've simply seared the meat, continue cooking until no longer pink in the middle). Add carrots and snow peas, saute 5-7 minutes, until crisp-tender. Add sesame sauce, mix. Serve over rice and DEVOUR!!!

Smoked Salmon and Tomato Pizza

Extended Life for: Smoked Salmon, Tomatoes, Onion and Radish I like fish...only, not that much. Mike really likes fish. Apparently, the community of Laramie went through an anti-fish movement last winter, because our freezer is still packed with various fish fillets. Perhaps the greatest find and the only fish I semi-enjoy, is the salmon, particularly the smoked salmon. This pizza has become a household favorite!


1 Pizza Crust - you decide if you want to purchase or home-make the crust, I purchase
Olive oil for crust
A few shakes Italian Seasoning
1 package Smoked Salmon, bite-sized pieces
1/4 cup Dried Tomatoes
1/2 Onion, sliced
3 Radishes, sliced
Lots of Cheese, most recently I did a mix of mozzarella and feta


Brush crust with olive oil and shake some Italian seasoning on top. Top crust with veggies, salmon and cheese. Bake at about 400 (or whatever temp. is directed by pizza crust packaging) for 10-15 minutes until cheese is melted and starting to brown.

Saturday, November 14, 2009

Blackberry Pancakes

Extended Life for: Blackberries Mike's specialty is fruit pancakes. More often than not, the fruit is banana. However, one recent Friday night, Mike came home with a handful of beautiful blackberries. Saturday morning came and he was eager to make a delicious breakfast for the two of us taking advantage of our semi-fresh berries. Saturday mornings don't get much better than that!


2 cups Master Mix
1 1/4 cups Water
1/2 cup Blackberries


Mix ingredients together. Cook on medium-high heat on griddle or in skillet. Flip when bubbles start to appear then cook for another 5-7 minutes until golden. Enjoy with syrup and a loving husband or good friend on a Saturday morning.

Thursday, November 12, 2009

Asparagus and Red Pepper Strata

Extended Life for: Bread, Asparagus, Milk, Parsley and Sun-Dried Tomato Garlic Strata's simply don't receive enough culinary attention. I first discovered the concept while in high school and always enjoy the opportunity to throw old, crummy bread, vegetables, milk and eggs into the same pan, leave it in the fridge overnight and enjoy for the dish for the next days meal. To me, the strata is a lazy man's quiche - and who doesn't appreciate a great quiche!


2 cups steamed Asparagus, cut to 2 inch pieces
1/2 cup Roasted Red Pepper, diced
1 loaf of day old Bread, crusts removed and torn to pieces
Olive Oil spray
6 eggs
3 cups of Milk
1 cup Shreded Cheese
1/4 cup Fresh Parsley, chopped
2 teaspoons Sun-dried Tomato Garlic or simply 2 cloves of Garlic
Salt and Pepper to taste


Grease a 9X13 pan. Place one layer of bread in bottom of pan, spray with olive oil. Layer in half of Asparagus, Red Pepper, and Cheese. Add another layer of bread, spray with olive oil then add layer of Asparagus, Red Pepper and Cheese. Whisk eggs, milk and spices. Pour egg mix over bread and vegetables, cover and place in fridge for 4 to 24 hours. Set oven to 325 and bake for 50 minutes. Top with additional cheese if desired and bake another 10 minutes or until a knife inserted in the center comes out clean.

Friday, November 6, 2009

Curry Eggplant and Pumpkin Fritters

Extended Life for: Eggplant, Pumpkin, Onion, RadishA while back I made an abundance of Curried Eggplant. The dish was good on it's own, however it held too much heat for me to enjoy it on it's own. Therefore, it went into the freezer with my intentions to discover a better use for this spicy eggplant dish. Not a month later, I received my favorite magazine, Vegetarian Times which was showcasing veggie inspiration for this creation. I recognize you may not have leftover ingredients to put into these patties, therefore, I'll attempt to suggest alternatives...


3 large Eggs
4 cups mashed Curried Eggplant
(I used a food chopper, a food processor would work as well, if you don't have frozen curried eggplant, just roast some eggplant, season with curry and jalapeno and let me know how it turns out!)
1/2 cup Bread Crumbs
2 shakes of Curry Powder (unless your eggplant wasn't already curried...)
2 spoonfuls of Curry Pumpkin soup should you happen to have some on hand, otherwise, omit
1/2 cup Onion, diced
1/2 cup Radish, diced
1/2 cup celery, diced
1/4 cup Mango Chutney
2-3 cups prepared Rice


Whisk eggs. Mix in following seven ingredients. Drop by spoonful onto hot griddle, cooke on each side for 4-5 minutes or until crisp and brown. Serve veggie patties on top of prepared rice and Mango Chutney. Enjoy!

Italian Tomato and Green Bean Soup

Extended Life for: Green Beans, Tomatoes, Carrots, Celery, Parsley, Sun-Dried Tomato and Garlic Mix

Having a large pot of soup cooking all day is one of this lifes greatest joys. I love the versatility of soup - whatever makes its way into our fridge is a perfect candiate for a pot of soup.


1 lb. bulk Italian Sausage, browned and crumbled
2 cups Green Beans - fresh or frozen
1 cup Carrots, chopped
1/2 cup Celery
1 medium Onion, diced
1 can Great White Northern Beans
1 can diced Tomatoes
1 cup Plum Tomatoes, diced
6-8 cups Cold Chaser Tea or Chicken Broth
Italian Seasoning, Salt, Pepper to taste
Sun-Dried Tomato and Garlic topping, to taste
1/3 cup Fresh Parsley, chopped (add 30-40 minutes before serving)

Place all vegetables in slow-cooker add tea or chicken broth. Season with all seasonings except parsley. Turn on low, allow to cook for 8-10 hours. Enjoy with good friends and French bread.

Green Chili

Extended Life for: Cilantro

My favorite part about this particular pot of green chili, is that I was able to use local pork. Mike and I recently watched Food Inc. - we obviously have some opinions about food and it's relationship with the American people, the film however reinforced our desire to support local shops and especially local food producers. Laramie is home to the Butcher's Block, a freindly neighborhood butcher, I purchased my pork there and ultimately, I just really enjoy the interactions that always take place within the small shop on Laramie's westside - it's well worth a visit if you live in the area.


2 1bs. Pork Loin or Pork Chops

Cooking oil

1 head of Garlic, minced

1 medium Onion, diced

3 medium cans Green Chiles

4 medium Tomatillos, diced

2-3 Jalapeno Peppers, diced most seeds removed - leave some for spice

1 15 oz. can diced Tomatoes

6 cups Green tea

3 tsp. Chicken granules

Salt, Pepper, Chili Powder, Cumin and Cilantro to taste


Heat oil in large stock pot, sear pork so that it is brown on outside but not fully cooked on the inside. Remove pork from pan and let cool before cubing. In same pot, saute garlic and onion until tender. Add enough flour to absorb the oil. Add chicken stock gradually to flour/onion mix to create a thick soup base. Heat to simmer. Add jalapenos, tomatillos, chiles, tomatoes and cubed pork. Bring to a simmer. Add spices a dash or so at a time until chili reaches desired flavor - bring chili to simmer between each addition of spices to determine if the flavor is correct. Let chili cook for at least an hour or longer for better flavor, at this time, you may place chili in the slow cooker and enjoy the days activities until the chili is ready!

Blender Salsa

Extended Life for: Tomatoes
and Cilantro

Few things offer greater joy than home made salsa. With a husband who tends to view as tomatoes as a least favorite vegetable, the abundance of such can make for difficult meal planning. However, even those who despise the tomato love salsa. This one comes out bit pinker than I prefer, but what it lacks in apperance it is quick to make up in taste.


2 cups Cherry Tomatoes, cut into thirds

1/2 Onion, chopped

2 cloves Garlic

2 Tbsp. Cilantro

A few Banana Peppers and juice

A few Jalapenos and juice

Salt, Pepper, Chili Powder and Cumin


Mix all ingredients in a blender. Enjoy with tortilla chips.

Thursday, November 5, 2009

Crab Apple Coleslaw

Extended Life for: Grapes (raisins) and Soy Nuts

Unfortunately, I do not have a photo to accompany this recipe, nor do I have very specific directions. However, I can testify to the delicious nature of this dish!


Shredded Cabbage
Handful or two Raisins
Soy nuts
1 recipe Crab Apple Vinaigrette - from October 2009 post


Place cabbage, raisins and nuts in a bowl. Pour dressing over top, let set for a couple hours or overnight. Enjoy with fish tacos or as a delectable side dish.

Beans and Greens in Green Tea

Extended Life for: Collard Greens and KaleI have a deep love for the Food Network's Racheal Ray. Just last year, I spent 2 days sick at home watching a DVD set of 30 minute meals. I also have a deep love for soups. So when Racheal Ray makes soup, I listen and watch, anticipating the day I will be inspired to create a similar soup. Beans and Greens have been on my list of soups to make- so when the supplies made them selves available - I was all to eager to start a pot of this hearty dish.


6 cups fresh greens: Collard, Kale, Escarole, etc.
3 cans Great White Northern Beans
1 Onion, chopped
2 gloves Garlic, minced
6 cups Green Tea
3 Tbsp. Chicken Granules
Olive Oil for sauteing
Salt and Pepper to taste
Dash of Nutmet
Zest of 1 Lemon


Wash and chop the greens. Heat oil in pan, saute onion and garlic. Once tender, add greens a handful at a time until wilted, season with nutmeg. Add beans, tea and chicken granules, heat through. Finally add salt and pepper to taste as well as lemon zest. Enjoy with family and friends and a hunk of crusty bread!

Curry Pumpkin Soup with Curry Toast

Extended Life for: Pumpkin and Wonder Bread It's a shame that most pumpkins are simply carved into a face, become moldy, then are tossed. We the American people have forgotten that pumpkins are food and can be prepared before hitting the can. Here is a delicious way to enjoy next years Jack-O-Lantern.


1 Pumpkin; seeded, peeled, diced
4-6 cups Chicken broth
1 cup Onion
3 cloves Garlic, minced
Salt & Pepper to taste
Curry Powder to taste
Heavy Whipping Cream

Curry Powder


Place pumpkin, chicken broth, onion, garlic, salt in pepper in a slow cooker. Cook on low for 8-10 hours. Let cool slightly. Puree pumpkin mix in a blender, transfer to dutch oven. Heat pumpkin puree and add curry powder. Gradually add whipping cream until desired consistency. If desired, saute extra garlic and onion and add to soup. For toast, heat butter in a skillet. Sprinkle curry powder and salt in skillet, place bread in skillet. Toast each side to desired crispness, serve with soup.

Sweet and Spicy Roasted Pumpkin Seeds

Extended Life for: Pumpkin Seeds

Gut a pumpkin, clean off seeds. Bring seeds to boil in salt water. Reduce heat and simmer for 2 hours. Drain off water. Toss seeds with olive oil and choice of seasonings. Bake at 250 for 1 hour.

Sweet: Toss pumpkin seeds with cinnamon and brown sugar

Spicy: Toss pumpkin seeds with chili powder, cayenne, salt and pepper

Raspberry Cobbler

Extended Life for: Raspberries Ingredients:

2-3 cups Raspberries
2-4 Tbsp. Sugar
2 cups Master Mix
1/2 cup Water
Whipped Topping


Mix berries with sugar in a square baking dish. Mix master mix with water. Drop mix by spoonfuls on top of raspberries. Bake in oven at 400 for 20-30 minutes until biscuit topping is golden. Scoop onto small plates and top with a healthy serving of whipped cream!

Goose and Cabbage Pot Pie

Extended Life for: Goose and Cabbage Filling, MushroomsIngredients:

3-4 cups Goose and Cabbage Filling
5 Mushrooms, chopped and sauteed
1 clove Garlic, sauteed with mushroom
1 can Cream of Mushroom soup
Milk to desired consistency
Pie Crust, uncooked


Saute Garlic and Mushroom in olive oil. Heat Goose and Cabbage filling, add mushrooms and garlic. Add Cream of Mushroom soup and a splash of milk. Stir and mix until pot-pie consistency. Place mixture in a deep dish pie plate or deep casorole dish. Place pie crust on top of pie, make vents. Bake pot pie in oven at 400 degrees 30-45 minutes until crust is golden brown. Let stand for 20 minutes.

Goose and Cabbage Turnovers

Extended Life for: Carrots and Celery

While in High School, I had the opportunity to work in a quaint and wonderful local downtown bakery. Donuts and cookies were a huge bonus! But, one of my very favorite food items were the cabbage buns. Having recently uncovered my Master Mix recipe and noticing a recipe for "turnovers" I decided this was my best chance to re-create the familiar, yet updated flavors, of an old favorite.

Pre-made Goose and Cabbage Filling
Feta Cheese
4 cups Master Mix
1 cup water


Preheat oven to 400. Mix Master Mix and water. Divide into 12 equal parts. Roll each biscuit ball out to 5 or 6 inch diameter. Place 2 Tbsp. or so of Goose/Cabbage filling on flattened dough, sprinkle with feta cheese, bring edges together and press closed. Continue process until you have 12 turnovers. Prick each turnover with a fork. Place on an ungreased cookie sheet and bake for 18-20 minutes until brown.

Tuesday, October 13, 2009

Orange Pancakes using Master Mix

Extended Shelf Life for: Oranges (juice)
Master Mix is quickly becoming one of my ultimate "staple" products in the kitchen. This recipe was given to me in a High School Life Skills course as part of the Centsible Nutrition Cook Book. Until recently, I hadn't given it much thought. However, I then had a craving for pancakes, I wanted them to be quick and easy and have my choice of flours in them. Generally, when I make the mix I use half enriched white flour and then a combination of spelt flour and oats - I love it! I hope you enjoy this recipe and the many more to come that include the soon-to-be-infamous MASTER MIX!


2 cups Master Mix (recipe posted on right hand side of blog
1 1/4 cups Orange Juice (fresh squeezed if possible)
1 egg, beaten
Cinnamon to taste
Pinch of Orange Zest
Splash of Vanilla


Combine all ingredients; stirring just until batter is moist. Drop by spoonful in a hot greased griddle or fry pan. Turn over when bubbles appear on surface. Cook until well browned.

Goose and Cabbage Filling for Turnovers and Pot Pie

Extended Life for: Carrots and Celery
Having finely diced the smoked goose breast for the Orzo Salad, I was left with no other choice but to find another use for crazy bird! Half a cabbage and some dumpster carrots later I had sauteed up what I knew would make for a great addition to a couple meals I had in mind.


Olive Oil for sauteing
2 garlic cloves, minced
1/2 head Cabbage, finely chopped
2/3 cups Carrots, finely diced
1/4 cup Celery, finely chopped
1 small Onion, diced
1 cup Smoke Goose, finely diced
Salt, Pepper, Basil, Oregano and Chili Powder to taste


Heat oil in large skillet or wok. Add onion and garlic. Saute until translucent. Add carrots and celery, saute 5-7 minutes. Add cabbage, saute until tender. Add spices and smoked goose, heat through. Save for turnovers or pot pie!

Chili Spice Mix

Extended Life for: Jalapenos and Cilantro

In attendance of my own Bridal Shower a couple years ago, I received super-sized spices. I love cooking, therefore, I love spices. However, as is true with potato soup, the search for the perfect chili recipe is enjoyable yet laborious. Within me, resides a small inkling that the secret to the perfect chili lies in the spices. I am moving forward in discovering the "winning" chili, here is the spice mixture that I hope will bring it together.


1/2 cup dried Parsley flakes
1/2 cup Chili powder
1/4 cup dried minced Onion
1/8 cup dried Jalapeno
1/8 cup dried Cilantro
2 Tbsp. Salt
2 Tbsp. Cornstarch
2 Tbsp. ground Cumin
1 Tbsp. Basil
1 Tbsp. Oregano
1 tsp. Cayenne pepper
1 1/2 tsp. Black pepper

Orzo with Smoked Goose and Crab Apple Butter Vinaigrette

Extended Life for: Grapes (Raisins), Oranges (Zest) While the above picture may not have you lickin' your chomps, trust me when I say this is a delightful dish. An uncle of Mike's is an accomplished goose hunter, most of which he has smoked and then shares with his beloved family. Unfortunately, I am not familiar with smoked goose and don't always enjoy the strong smoky flavor of the meat on its own. Having discovered a recipe for Apple Butter Vinaigrette and spotting a smoked goose breast in the fridge, I made the executive decision to put them together. This salad is enjoyable hot or cold.


3-4 cups Orzo, prepared
1 cup finely diced Smoked Goose Breast
1/2 cup Red Onion, diced
1/2 cup Raisins
1 tsp. Orange Zest

Vinaigrette -
1/2 cup Crab Apple Butter or Apple Butter
3 Tbsp. Olive Oil
1 Tbsp. Cider Vinegar
dash Pepper


Mix first 5 ingredients together. In a glass jar place vinaigrette ingredients, shake vigourously until well mixed. Pour dressing over first five ingredients. Refrigerate for 1-2 hours, enjoy!

"Easiest Eggplant" with "Fresh" Marinara

Extended Life for: Eggplant, Tomatoes and Mushroom

A recent abundance of eggplant has provided a great opportunity to experiment with this great veggie. However, this recipe for "Easiest Eggplant" is one of my favorites: http:// This round, I teamed it with a home-made marinara using some tomatoes I had boiled, skinned and froze as well as as some scavenged mushrooms.
One recipe Easiest Eggplant (eggplant, mayonnaise, bread crumbs)
Linguine or Spaghetti Noodles.
2 cups diced Tomatoes
2 cans Tomato Sauce
4-5 white Mushrooms; chopped
1 small Onion
2 Garlic cloves; minced
Shakes of the following:
Italian Seasoning
Prepare noodles and eggplant as directed on package and at respectively. Saute mushroom, onion and garlic in olive oil for 5-6 minutes. Add tomatoes and tomato sauce. Bring to boil, reduce heat and add seasonings to taste. Simmer 10-15 minutes or until rest of meal is ready. Serve eggplant on bed of noodles with marinara and parmesan cheese. Find satisfaction.

Baked Potato Soup

Extended Life for: Potatoes and Milk

Potato soup is one of life's great comforts. Discovering the perfect recipe, is one of life's great pursuits. I have enjoyed the potato soup of many friends and a few restaurants. I have produced some of my own delightful pots of potato soup. This one however, is one of my new favorites. Creamy, delicious and worth every minute, this is the soup you want to enjoy during the long yet comforting winter months.


2/3 cup Butter
2/3 cup All-Purpose Flour
7 cups Milk
4-5 Lg. Baking Potatoes baked, cooled, peeled and cubed
1/2 med. Onion, diced
12 stirps of Bacon cooked and crumbled
1 1/4 cup Shredded Cheddar Cheese
1 cup Sour Cream
Salt and Pepper to taste


Melt butter stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients; stir until cheese melts. Serve and enjoy immediately!

Steamed Artichokes

Extended Life for: Artichokes


4 artichokes
1 lemon, halved
1 bay leaf
1 clove garlic, peeled


Trim down artichokes. Bring 2 inches of water to boil. Add bay leaf, garlic and lemon juice to water. Place artichokes face down in steam basket, place over boiling water, cover and steam for 40-50 minutes. Serve with melted butter or favorite dipping sauce.

Grilled Eggplant

Extended Life for: Eggplant

2 large Eggplant; peeled and salted if preferred
Cooking spray - Olive Oil
2 Tbsp. Parmesan Cheese
1 Tbsp. Italian Seasoning
Preheat an indoor grill. Spray grill with Olive Oil. Season Eggplant with parmesan and Italian seasoning. Grill 10-15 minutes until grill marks are visible. Serve with dumpster coleslaw or other greens and couscous. Enjoy!
(Also recommend serving these eggplant slices with marinara as a low-fat version of eggplant parmesan - delish!)

Saturday, October 10, 2009

Chocolate Dipped Oranges

Extended Life for: Oranges

Having retrieved a fairly large amount of oranges, I did my best to make them go as far as they possibly could. From dried orange zest, orange juice for sauce and pancakes to these little treats for which I lost the final picture, oranges are a great and versatile fruit!

1 large Navel Orange; peeled and sectioned
2 squares Semi-Sweet Chocolate, chopped
1 Tbs. Butter
Dash of Vanilla

In a double boiler (or a small stainless steal bowl placed in a saucepan of boiling water) melt chocolate. Remove chocolate from heat stir in margarine and vanilla. Dip orange sections in chocolate then place on wax paper lined cookie sheet. Cool oranges in fridge for 15-20 minutes, enjoy!

Kosher-Dill Pickles

Extended Life for: Cucumbers

This year has been a year of canning and preserving. As a child, I had the opportunity to help my parents prepare salsa, spaghetti sauce, apple butter and of course, pickles. Now that I am grown and daily developing a love for the kitchen and the "old way of doing things" I have inherited the canning supplies. Having conquered jams and jellies I knew the next step was pickles - how incredibly easy compared to my previous canning adventures!
8-10 Cucumbers
3 cups White Vinegar
3 cups Water
1/4 cup Pickling Salt
1/4 cup Sugar
6 Tbsp. Dill Seeds
1 clove Garlic per Jar
Wash and "spear" cucumbers. Wash and sterilize glass jars. Bring vinegar, water, sugar, and salt to a boil. Loosley pack cucumbers into hot jars. Add 1 Tbsp. dill seed, 1 clove garlic, and fill jar with hot vinegar mixture (leaving 1/2 inch headspace). Process in boiling-water canner.

Strawberry Jam Bars

Extended Life for: Strawberries...via Strawberry Jam

I previously posted a recipe for Freezer Strawberry Jam. Here, that jam becomes the star of these easy to make bars.


1/2 cup butter, softened
3/4 cup sugar
1 egg
1 Tbsp. honey
1 1/4 cup all-purpose flour
1/4 tsp. baking powder
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
2/3 cup strawberry jam
1/2 cup chopped walnuts (optional)

Cream butter and sugar. Beat in egg and honey. Combine flour, baking soda and spices gradually to the creamed mixture. Divide dough in half; spread half into lightly greased 9x9 baking pan. Spread with jam. Drop remaining dough by teaspoonfuls over jam. Sprinkle with walnuts if desired. Bake at 350 for 25-30 minutes. Cool in pan on a wire rack. Cut into bars and share with strawberry loving friends!
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