tag:blogger.com,1999:blog-27872919870710397002024-03-12T23:23:36.626-05:00 From Scratch--Goad ThingsFrom Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.comBlogger245125tag:blogger.com,1999:blog-2787291987071039700.post-55219465749058284252014-10-15T16:25:00.003-05:002014-10-15T16:25:34.817-05:00Beverly Jo Sanborn's Mac N' Cheese<br />
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<a href="http://4.bp.blogspot.com/-wCpZId1fUn0/VD7mKU7-JpI/AAAAAAAAJxE/jDx8zwpaWis/s1600/tacoseasoning.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wCpZId1fUn0/VD7mKU7-JpI/AAAAAAAAJxE/jDx8zwpaWis/s1600/tacoseasoning.JPG" /></a></div>
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<br />
This week is a week that deserved some comfort food! So this post is for all my Sanborn relatives who love this Mac N' Cheese and for all my Marlow relatives who could use some comfort.<br />
<br />
This is my Mother-in-Law's ultra simple, ultra yummy homemade mac'n cheese recipe. When she showed me how to make it I really couldn't believe how basic it was. She is requested to make this for every family event from the 4th of July to Thanksgiving. And to be fair, she got it from her Mother, so I guess I should say this is my Grandmother-in-Law's recipe. This recipe may go back to when my Mother-in-Law wore hot pants.<br />
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<i><b>Ingredients</b></i><br />
<br />
<ul>
<li>12 oz elbow macaroni</li>
<li>1 LB cheddar cheese, shredded</li>
<li>1 can evaporated milk</li>
<li>paprika, salt, and pepper to taste</li>
</ul>
<i><b><br /></b></i>
<i><b>Directions</b></i><br />
<br />
<ol>
<li>Cook macaroni according to package directions.</li>
<li>Layer the macaroni and the cheese in about three layers, in a 9 x 12 inch casserole.</li>
<li>Pour condensed milk evenly over the top.</li>
<li>Bake at 350 degrees for about 30 minutes.</li>
<li>If it starts to get to crispy on top cover with foil.</li>
</ol>
From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com0tag:blogger.com,1999:blog-2787291987071039700.post-55952953392207115382014-10-12T14:01:00.004-05:002014-10-12T14:01:53.341-05:00Home-made Garlic Mayonnaise Deviled Eggs: <br />
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<a href="http://2.bp.blogspot.com/-TwW6-1Qgtk0/VDrQEIP_QVI/AAAAAAAAJvs/cIlIqaF6Nk4/s1600/cheesedip.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-TwW6-1Qgtk0/VDrQEIP_QVI/AAAAAAAAJvs/cIlIqaF6Nk4/s1600/cheesedip.JPG" height="202" width="400" /></a></div>
<span style="font-style: italic; font-weight: bold;">For Mayonnaise:</span><br />
<br />
<br />
<ul>
<li>2 garlic cloves</li>
<li>kosher salt</li>
<li>1 egg yolk</li>
<li>Salt and White Pepper</li>
<li>1 tsp lemon juice</li>
<li>1/2 cup vegetable oil</li>
</ul>
<div style="text-align: center;">
</div>
<br />
<br />
<span style="font-style: italic; font-weight: bold;">For Deviled Eggs</span><br />
<br />
<ul>
<li>6 hard boiled eggs</li>
<li>1/4 cup mayonnaise</li>
<li>1/4 tsp salt</li>
<li>1/8 tsp pepper</li>
<li>Paprika to sprinkle on top</li>
</ul>
<br />
<span style="font-style: italic; font-weight: bold;">Directions</span><br />
<br />
<ol>
<li>In a mortar pound garlic and salt into a paste.</li>
<li>Break egg yolk into small mixing bowl and season with salt and pepper.</li>
<li>Mix on medium low for about a minute, until the yolk becomes pale.</li>
<li>Add lemon juice and mix thoroughly.</li>
<li>Mix in garlic paste.</li>
<li>Mixing
constantly on medium low add oil a drop at a time until it starts to
thicken and then in a slow and steady stream, until thick and creamy.</li>
<li>Slice eggs in half and carefully scoop out yolk.</li>
<li>In a small bowl mash egg yolk and stir in mayonnaise, salt and pepper.</li>
<li>Spoon yolk back into eggs and sprinkle paprika over the top.</li>
</ol>
<a href="https://sites.google.com/site/fromscratchgoadthings/home-made-garlic-mayonnaise-deviled-eggs"><br /></a>
<a href="https://sites.google.com/site/fromscratchgoadthings/home-made-garlic-mayonnaise-deviled-eggs">PRINT</a>From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com0tag:blogger.com,1999:blog-2787291987071039700.post-27638727781780619852014-10-11T12:16:00.001-05:002014-10-12T02:30:07.423-05:00Kale Chips<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5Z1X6WbKg00/VDlluVgvv6I/AAAAAAAAJs4/pwgnfle1wc0/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5Z1X6WbKg00/VDlluVgvv6I/AAAAAAAAJs4/pwgnfle1wc0/s1600/019.JPG" height="426" width="640" /></a></div>
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<br />
<i><b>Ingredients</b></i><br />
<ul>
<li>1 head of Kale</li>
<li>2 tsp olive oil</li>
<li>Salt to sprinkle</li>
</ul>
<i><b>Directions</b></i><br />
<ol>
<li>Preheat oven to 275</li>
<li>Toss the Kale with the olive oil and salt</li>
<li>Bake 20 minutes, turning over halfway through</li>
</ol>
<a href="https://sites.google.com/site/fromscratchgoadthings/kale-chips">PRINT</a><br />
<ol>
</ol>
From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com0tag:blogger.com,1999:blog-2787291987071039700.post-47274189927684327812014-10-10T15:02:00.000-05:002014-10-12T02:31:14.843-05:00Himalayan Chai<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-EFdApZNLzRI/VDg6NvgqvhI/AAAAAAAAJso/o98gX2njxxs/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-EFdApZNLzRI/VDg6NvgqvhI/AAAAAAAAJso/o98gX2njxxs/s1600/001.JPG" height="448" width="640" /></a></div>
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<i><b>Ingredients</b></i><br />
<br />
<ul>
<li>1 Tablespoon fennel seeds or several star anise</li>
<li>6 green cardamom pods</li>
<li>12 cloves</li>
<li>1 cinnamon stick</li>
<li>1 1/4 inch piece fresh ginger root, peeled and chopped</li>
<li>1/2 teaspoon black peppercorns</li>
<li>2 bay leaves</li>
<li>6 Tablespoons light brown sugar or honey</li>
<li>7 cups water</li>
<li>2 Tablespoons Darjeeling tea</li>
<li>1 cup milk</li>
</ul>
<br />
<i><b>Directions</b></i><br />
<br />
<ol>
<li>Place all ingredients except the tea and milk in a pot. </li>
<li>Cover and boil over medium heat for 20 minutes.</li>
<li>Remove from the heat, add the tea leaves, and set aside for 10 minutes.</li>
<li>Add the milk and bring to a boil.</li>
<li>Strain the tea into teacups and serve hot. </li>
</ol>
<a href="https://sites.google.com/site/fromscratchgoadthings/himalayan-chai">PRINT </a><br />
<ol>
</ol>
From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com1tag:blogger.com,1999:blog-2787291987071039700.post-73391936297601410042014-10-10T14:08:00.000-05:002014-10-10T14:08:38.673-05:00 Za’atar<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NYfRPYpSP-E/VDguQmeFpCI/AAAAAAAAJsY/Lz860LhkK6Q/s1600/%24(KGrHqFHJEIFCdeok!TtBQ)lyZwKZQ~~60_35.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NYfRPYpSP-E/VDguQmeFpCI/AAAAAAAAJsY/Lz860LhkK6Q/s1600/%24(KGrHqFHJEIFCdeok!TtBQ)lyZwKZQ~~60_35.JPG" height="417" width="640" /></a></div>
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<br />
Every morning I sit down at the breakfast table and inhale the aroma
of my food for a moment before I begin eating. The fragrance is nutty
and exotic. I close my eyes and hear the muffled murmur of the lunch
crowd at <a href="http://www.laylasgyro.com/">Layla’s</a>, where I first
tasted za’atar on soft flat bread drizzled with olive oil and sprinkled
with herbs and seeds. Thyme, oregano, marjoram, sesame seeds, sumac,
salt—za’atar comes in many combinations, depending on the country, the
region, and even the household. It is the flavor of the Levant and
Arabia, and of Northern Africa. It has been a staple in the Eastern and
Southern Mediterranean since at least medieval times. Traditionally
dried in the sun, the mixture is then spread on dough and baked as
bread, or used as a seasoning for meat and vegetables, or sprinkled onto
hummus and yogurt or labneh.<br />
<br />
I enjoy it every morning sprinkled on top of Greek yogurt swirled
with olive oil. I dip in cherry tomatoes and pita and … . Heaven.<br />
<br />
You can buy the mixture already made at Middle Eastern and Indian markets or <a href="http://www.101cookbooks.com/archives/zaatar-recipe.html">try making it yourself.</a>From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com0tag:blogger.com,1999:blog-2787291987071039700.post-85095639090768419672014-10-08T02:40:00.000-05:002014-10-12T02:50:45.742-05:00Tamale Pie<b> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7kGNUznX_No/VDowFFEqq2I/AAAAAAAAJuc/fNDvpQSKrAI/s1600/019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-7kGNUznX_No/VDowFFEqq2I/AAAAAAAAJuc/fNDvpQSKrAI/s1600/019.JPG" height="303" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Courtesy <a href="https://www.flickr.com/photos/42353480@N02/5986573393/in/photolist-a81KGD-5BkEJC-3p8NSh-iERVQ-8u2cLt-6YEghA-3pc66N-6YAffF-eu4RiM-7c2ZVH-7c314X-6YAeVi-6YEgnd-6YEgrU-4tgTfP-4tkWCm-4tkWKs-4tkWPb-4tgTra-5hYaqX-6UJ9Fv-oJnEJ2-7K1FWs-7adJvd-72dSGY-fKNXeE-7adHKJ-3p8NEo-8FLnr5-5BL62y-cgBwz3-8EPYni-7t3JW6-cu3Ugj-7adHqw-5BL62u-hcWaiH-aexN4p-8FHbWx-5BkEJy-cu3WeQ-cu3ZK3-cu427G-aeACjy-83w8D-cu448Q-cu3UW1-8FLod7-cu3Rmd-6t7DJM">flickr commons</a></td></tr>
</tbody></table>
</b><br />
<br />
<b>Vintage Cookery: Chicken Tamale Pie, from 1958’s Sunset <i>"Cooking with Casseroles" </i></b><br />
<ul>
<li>1 fricassee chicken (about 4 LB), cut in pieces</li>
<li>Onion, celery stock, and a few peppercorns</li>
<li>1 1/4 cups cornmeal</li>
<li>1 can mushrooms</li>
<li>3/4 cup ripe olives</li>
<li>3 green onions, sliced</li>
<li>1/2 green pepper, chopped fine</li>
<li>1 to 3 tsp. chili powder (according to your taste)</li>
<li>1 can tomato sauce</li>
<li>Grated cheese</li>
</ul>
Place chicken, onion, celery stock, and peppercorns in a kettle, and
cover with boiling salted water. Cover, and simmer gently for 2 1/2 to 3
hours, or until tender. Cool chicken in broth, then remove meat from
bones, leaving it in large pieces.<br />
Reheat broth and strain. Measure 4 cups broth into top of double
boiler, heat to boiling, and add cornmeal gradually, stirring until
thickened. Place over hot water and cook about 30 minutes. Cool mush
slightly, then use about 2/3 mixture to line a lage casserole or baking
pan (9 by 12 inches). Place in the pan, distributing evenly the chicken
meat, mushroom and liquor, olives, onions, and green pepper. Add chili
powder to tomato sauce and pour over all. Spread remainder of mush on
top. Sprinkle with cheese. Bake in a moderate oven (350 degrees) for
40 minutes. Serves 8 to 10.<br />
<br />
<a href="https://sites.google.com/site/fromscratchgoadthings/chicken-tamale-pie">PRINT </a>From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com0tag:blogger.com,1999:blog-2787291987071039700.post-41280812727196414242014-09-23T02:46:00.000-05:002014-10-12T02:47:45.183-05:00Mint Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NeOFHs2_b9s/VDoxTRaxe2I/AAAAAAAAJuw/a_J2RctZnMM/s1600/a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NeOFHs2_b9s/VDoxTRaxe2I/AAAAAAAAJuw/a_J2RctZnMM/s1600/a.jpg" height="640" width="446" /></a></div>
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<a href="http://3.bp.blogspot.com/-5baAco5Hk4Y/VDoxWd9vqVI/AAAAAAAAJu4/XPBEJnTsGDw/s1600/b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5baAco5Hk4Y/VDoxWd9vqVI/AAAAAAAAJu4/XPBEJnTsGDw/s1600/b.jpg" height="640" width="370" /></a></div>
<br />
I spent my Autumn Equinox harvesting herbs and making mint syrup. One for me and one for my Mother for her birthday!<br />
(Source: <a href="http://www.marthastewart.com/340551/mint-syrup" title="marthastewart.com">marthastewart.com</a>)From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com0tag:blogger.com,1999:blog-2787291987071039700.post-9905402139135575312013-04-02T14:04:00.000-05:002014-10-12T13:32:55.181-05:00Another Easter Egg Recipe--Egg Curry<br />
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<img alt="Another Easter recipe—Egg Curry
Use this slow cooker curry recipe, excluding the meat, and a half hour or so before serving add you eggs to warm them through. The day after Easter is a Monday this year, so this would be perfect for your Meatless Monday. Note: The sauce is red in this picture because I added a couple of tomatoes to my curry sauce." src="http://33.media.tumblr.com/6088b883c6b48e6d8ebb66299cc8a1f3/tumblr_ncw04y0MJc1sssmxco1_1280.jpg" height="300" width="400" /><br />
<br />
<br />
Use this <a href="http://from1scratch.blogspot.com/2013/01/short-cut-slow-cooker-curry.html">slow cooker curry recipe</a>, excluding the meat, and a half hour or so before serving add you eggs to warm them through. The day after Easter is a Monday this year, so this would be perfect for your Meatless Monday.<br />
<br />
Note: The sauce is red in this picture because I added a couple of tomatoes to my curry sauce.From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com0tag:blogger.com,1999:blog-2787291987071039700.post-751910792011174272013-04-01T13:56:00.000-05:002014-10-12T13:32:25.957-05:00Another use for Leftover Easter Eggs!<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-fvmZtRNmnqw/VDmgvjbedOI/AAAAAAAAJtI/mncpQNQwiWE/s1600/f.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fvmZtRNmnqw/VDmgvjbedOI/AAAAAAAAJtI/mncpQNQwiWE/s1600/f.JPG" height="640" width="154" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Patty loves hard boiled eggs! They are one of her favorite treats--she eats them shell and all.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.petmd.com/dog/nutrition/evr_multi_eggs_for_pets2#.UTZNdFfRMyE">Pet MD</a> on hard boiled eggs for your pet.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Make sure that whatever you dyed your eggs in is safe for your pet. Patty is consuming an egg that was dyed in blackberry juice--perfectly safe for doggies!</span><br />
<br />From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com2tag:blogger.com,1999:blog-2787291987071039700.post-82074224216811811912013-03-31T13:27:00.000-05:002014-10-12T13:34:35.633-05:00Spicy Roasted Eel Kedgeree<span style="font-family: arial;"> </span><a href="http://www.flickr.com/photos/34884546@N06/3434704913/" title="eastereggs by from*scratch, on Flickr"><img alt="eastereggs" src="http://farm4.static.flickr.com/3600/3434704913_5a72b18ceb_m.jpg" height="400" width="301" /></a><br />
<br />
<span style="font-family: arial;">If you're not familiar with </span><a href="http://en.wikipedia.org/wiki/Kedgeree" style="font-family: arial;" target="_blank">kedgeree</a><span style="font-family: arial;">
it is a dish that arose from the British Raj, usually incorporating
boiled rice, flaked fish, and boiled eggs. I've found most recipes to
be somewhat bland for my taste (as someone who loves Asian food, there's
not much Asian about most kedgeree) and developed a version this
morning that has a little bit more of a punch! Kedgeree is
traditionally served for breakfast or High Tea. We served ours with
oolong tea for breakfast.</span> <br />
<br />
<div style="font-family: arial; text-align: left;">
<span style="font-family: arial; font-style: italic; font-weight: bold;">Ingredients:</span> </div>
<ul style="font-family: arial;">
<li>1/2 cup rice</li>
<li>1 cup boiling water</li>
<li>1 TB vegetable oil</li>
<li>1 tsp curry powder</li>
<li>1/4 tsp cinnamon</li>
<li>1 whole dried red pepper</li>
<li>1 clove garlic, minced</li>
<li>1/2 onion, diced</li>
<li>1 small carrot (in honor of the Easter Bunny), diced</li>
<li>1 cup chicken broth</li>
<li>1 3.5 oz can roasted eel (I get mine at the local Korean market)</li>
<li>2 Easter eggs, roughly chopped</li>
<li>Salt and freshly ground pepper to taste.</li>
</ul>
<span style="font-family: arial; font-style: italic; font-weight: bold;">Directions:</span> <br />
<ol>
<li>Pour the rice into a bowl large enough to contain the rice and the cup of water.</li>
<li>Pour the boiling water over the rice and cover with a saucer; let sit for 20 minutes.</li>
<li>Heat the oil in a saucepan and stir fry the spices and red pepper for 2 minutes.</li>
<li>Add the garlic, onion, and carrot and saute until soft.</li>
<li>Drain the rice and add to the saucepan.</li>
<li>Saute for 5 minutes.</li>
<li>Add the chicken broth and bring to a boil.</li>
<li>Cover tightly and cook for 25 minutes.</li>
<li>Uncover, add the eel (break the eel up into smaller pieces) and the eggs and heat until warm.</li>
<li>Add salt and pepper.</li>
</ol>
<a href="https://sites.google.com/site/fromscratchgoadthings/spicy-roasted-eel-kedgeree">PRINT </a><br />
<br />
<ol>
</ol>
From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com0tag:blogger.com,1999:blog-2787291987071039700.post-49843860311483162672013-03-22T12:24:00.003-05:002019-05-17T17:20:02.156-05:00Slow Cooker Italian Goulash Soup<br />
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<div style="text-align: center;">
Active Time: 15 min/ Total Time 8 hours</div>
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<u><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b></u><br />
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 TB olive oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 Onion, diced</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 LB leftover meat, chopped (I used left over braised Boston butt roast)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 TB sweet paprika</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Pinch caraway seeds</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 TB catsup</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp thyme</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp marjoram </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 Bay leaf</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp garlic powder</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 TB flour</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 Cups broth</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper to taste</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<u><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Directions:</span></b></u><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><b>In the morning: </b></u></span><br />
<br />
<ol>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Blend the oil and onion together in a microwave bowl and heat for 5 minutes or until onion is soft.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Combine broth, flour, catsup, herbs and spices in the bottom of the slow cooker and blend until smooth.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the meat and onions.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cook on low for 8 hours or high for 4 hours. </span></li>
</ol>
<u><b><span style="font-family: "arial" , "helvetica" , sans-serif;">In the evening:</span></b></u><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serve with bread for a light supper or egg noodles for something more robust. </span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Also try: </span><br />
<h3 class="post-title entry-title" itemprop="name">
<a href="http://from1scratch.blogspot.com/2009/07/hungarian-goulash-la-betty-crocker.html">Hungarian Goulash a la Betty Crocker</a></h3>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
<br />
<a href="https://sites.google.com/site/fromscratchgoadthings/slow-cooker-italian-goulash-soup"><span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">PRINT</span></b></span></a>From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com0tag:blogger.com,1999:blog-2787291987071039700.post-16396452443386203642013-03-17T00:00:00.000-05:002019-05-17T17:20:56.399-05:00Brats and Cabbage in Brown Sauce<div class="separator" style="clear: both; text-align: center;">
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<b>Active Time:</b> 10-15 minutes</div>
<div style="text-align: center;">
<b>Total Time:</b> 8-8.5 hours</div>
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<u><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 LB bratwurst</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cabbage cut in wedges</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup mayonnaise</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup milk</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 packet French onion soup mix (I actually make my own using <a href="http://allrecipes.com/recipe/dry-onion-soup-mix/">this recipe</a>)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup flour </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 slices of bacon </span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<u><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Directions:</span></b></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">In the morning:</span></b><br />
<br />
<ol>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Blend together the seasoning mix, flour and the mayo and milk in a blender.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Place the wedges of cabbage in the crockpot.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Wedge the brats and bacon in between the cabbage.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Pour the sauce over.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cook on low 6-8 hours or high 4-6 hours.</span></li>
</ol>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">In the evening:</span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serve with bread--It's ready!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><b><a href="https://sites.google.com/site/fromscratchgoadthings/brats-and-cabbage-in-brown-sauce">PRINT </a></b></span><br />
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<br />From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com0tag:blogger.com,1999:blog-2787291987071039700.post-64069734542492238502013-03-11T22:00:00.000-05:002014-10-12T02:18:53.439-05:00Green Chilli<br />
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<u><b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b></u><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 tsp ground cumin</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp black pepper</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 tsp salt </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp garlic powder</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 bay leaf </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 Poblano chiles diced</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 onion diced </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Vegetable oil</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">12 oz can tomatillos</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 can green chiles</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 LB leftover Mexican pork roast chopped or shredded</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 16 oz cans white beans</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 cups of reserved broth from the Mexican pork roast</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<u><b><span style="font-family: Arial,Helvetica,sans-serif;">Directions:</span></b></u><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">In the morning:</span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Mix the cumin, black pepper, salt, garlic powder, bay leaf, diced onions and poblano chiles with a small amount of vegetable oil and microwave for 5 to 10 minutes until soft.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Combine this mixture (remove the bay leaf) with the tomatillos and green chiles and blend in a blender until smooth. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add 2 LB chopped left over Mexican pot roast and the canned beans to the crockpot.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Cover with the chile mixture, broth, and the the bay leaf. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Cook for 8 hours on lo or 4-6 hours on hi.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Divide the rest of the pork roast into 3 parts and reserve for the rest of the week. </span></li>
</ul>
<b><span style="font-family: Arial,Helvetica,sans-serif;"> </span></b><span style="font-family: Arial,Helvetica,sans-serif;"><b>In the evening:</b></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Enjoy!!!!! There should be enough for leftovers tomorrow. </b></span><br />
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<span style="font-size: small;"><a href="https://sites.google.com/site/fromscratchgoadthings/green-chilli"><span style="font-family: Arial,Helvetica,sans-serif;"><b>PRINT</b></span></a></span><br />
<br />From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com4tag:blogger.com,1999:blog-2787291987071039700.post-37423805871543663582013-03-05T22:25:00.005-06:002014-10-12T02:36:55.167-05:00In the Pantry--Creamy Italian Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-zyXblDkcH9I/VDovXYYdcQI/AAAAAAAAJuU/jhdvqNjB150/s1600/cheesedip.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zyXblDkcH9I/VDovXYYdcQI/AAAAAAAAJuU/jhdvqNjB150/s1600/cheesedip.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">This is a super duper easy recipe that I came up with last week when I was in a hurry. I also didn't have half of what was called for and resorted to the pantry for substitutes. I'll be making it again!</span></div>
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<u><b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b></u></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div>
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">(1) 28 oz can diced tomatoes and juice</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">(2) 16 oz cans cannellini beans </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">(2) cans cream of mushroom soup</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper to taste</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp garlic powder</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp onion powder </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 tsp Italian seasoning</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 LB pork loin</span></li>
</ul>
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<u><b><span style="font-family: Arial,Helvetica,sans-serif;">Directions:</span></b></u></div>
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<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Dump it all in the slow cooker and walk away!</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">DON'T chop the meat!</span> </li>
<li><span style="font-size: small;">Let it go all day on low (8 hours) and when you come back your pork loin should be floating at the top.</span></li>
<li><span style="font-size: small;">Remove it and pull apart with a fork--it took me just a couple of minutes.</span></li>
<li><span style="font-size: small;">Add it back to the soup and serve with some crusty bread. </span></li>
</ul>
<a href="https://sites.google.com/site/fromscratchgoadthings/in-the-pantry--creamy-italian-soup"><span style="font-size: small;"> </span></a><span style="font-size: small;"><a href="https://sites.google.com/site/fromscratchgoadthings/in-the-pantry--creamy-italian-soup">PRINT </a></span><ul>
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<br />From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com2tag:blogger.com,1999:blog-2787291987071039700.post-37170902182046964972013-02-28T10:22:00.005-06:002014-10-12T13:43:02.861-05:00Frozen Hibiscus Mousse<br />
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<a href="http://3.bp.blogspot.com/-dXi_J2_r1ew/VDrLnZq777I/AAAAAAAAJvI/bICdFSJCe68/s1600/c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-dXi_J2_r1ew/VDrLnZq777I/AAAAAAAAJvI/bICdFSJCe68/s1600/c.jpg" height="480" width="640" /></a></div>
<br />
I have so many hibiscus flowers left over from dyeing fabric that I thought I would start exploring hibiscus recipes!<br />
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<u><b>Ingredients:</b></u><br />
<ul>
<li>4 cups rehydrated, chopped hibiscus flowers</li>
<li>2 1/2 cups sugar</li>
<li>2 cup water</li>
<li>8 egg yolks, beaten until thick</li>
<li>1 TB grenadine</li>
<li>4 egg whites, beaten until frothy</li>
<li>1 cup heavy cream, whipped.</li>
</ul>
<u><b>Directions:</b></u><br />
<ol>
<li>Combined 2 cups of the sugar and the water in a saucepan and boil for 5 minutes.</li>
<li>Add the hibiscus flowers and simmer them for 5 minutes.</li>
<li>Remove the flowers from the juice. </li>
<li>Measure 1 cup of the hibiscus juice and beat the juice into the egg yolks.</li>
<li>Transfer the mixture to a small saucepan and cook over moderate heat, stirring constantly until the mixture thickens enough to coat the spoon heavily.</li>
<li>Do NOT allow to boil or the eggs will curdle.</li>
<li>Stir in the hibiscus flowers and grenadine and pour into a bowl.</li>
<li>Chill in the refrigerator for about one half hour until it thickens slightly.</li>
<li>Gradually beat the remaining sugar into the egg whites.</li>
<li>Continue to beat until the whites form peaks.</li>
<li>With a rubber spaturla, fold the cream gently but thouroughly into the thickened hibiscus mixture, then fold in the egg whites, folding until streaks of white no longer show.</li>
<li>Pour into refrigerator trays or a 2-quart decorative mold or souffle dish.</li>
<li>Cover with foil and freeze until firm.</li>
<li>The hibiscus mousse may be served in scoops like ice, unmolded on a plate, or servved directly from a souffle dish. </li>
</ol>
<a href="https://sites.google.com/site/fromscratchgoadthings/frozen-hibiscus-mousse">PRINT </a><br />
<ol>
</ol>
<br />From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com1tag:blogger.com,1999:blog-2787291987071039700.post-21094668024436907792013-02-25T13:24:00.000-06:002014-10-12T13:25:46.047-05:00Chicken Ramen<br />
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<span style="font-family: arial;"> </span><a href="http://s237.photobucket.com/albums/ff211/wanwu/?action=view&current=henofthewood.jpg" style="font-family: arial;" target="_blank"><img alt="Photobucket" border="0" src="http://i237.photobucket.com/albums/ff211/wanwu/henofthewood.jpg" /></a><br />
<br />
<span style="font-family: arial;">So,
we're pretty sure the sign at the farmer's market said that this
mushroom is hen of the wood. Which is also known as maitake--so I
thought I'd go with a Japanese recipe for this one. We love Ramen, for
one because it's easy, and two because it's versatile. I've made Ramen
so many different ways before I blogged that I can't remember all the
yummy variations. One of the reasons I'm doing this blog is purely so
that I'll have access to all my mad experiments after I've forgotten
them!<br /><br />Promise, this one's pretty sane!</span> And to be completely honest, it's a riff off of Alton Brown's <a href="http://www.foodnetwork.com/recipes/alton-brown/ramen-shrimp-pouch-recipe/index.html" target="_blank">Ramen Shrimp Pouch</a><br />
<br />
My recipes are generally for two people, but this one serves 4. <span style="font-family: arial;"><span style="font-style: italic; font-weight: bold;"><br /><br />Ingredients</span>:</span> <br />
<ul>
<li><span style="font-family: arial;">3 chicken thighs</span></li>
<li><span style="font-family: arial;">3 package Ramen noodles</span></li>
<li><span style="font-family: arial;">6 cups chicken broth (from cooking the chicken thighs)</span></li>
<li><span style="font-family: arial;">1/2 cup mirin</span></li>
<li><span style="font-family: arial;">1/4 cup soy sauce</span></li>
<li><span style="font-family: arial;">4 tsp sesame oil</span></li>
<li><span style="font-family: arial;">1 clump hen of the wood or oyster mushrooms</span></li>
<li><span style="font-family: arial;"> 1 sliced onion</span></li>
<li><span style="font-family: arial;">1 small parcel of bok choy, chopped</span></li>
<li><span style="font-family: arial;"> 1/2 cup scallions sliced</span></li>
<li><span style="font-family: arial;"> Fresh ground white pepper to taste</span></li>
<li><span style="font-family: arial;">Honey to taste</span></li>
</ul>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/34884546@N06/3399122584/" title="ichimi by from*scratch, on Flickr"><img alt="ichimi" src="http://farm4.static.flickr.com/3430/3399122584_a114b4f71d_m.jpg" height="240" width="180" /></a><a href="http://www.flickr.com/photos/wanwu/2065501315/" title="Untitled by wanwu, on Flickr"><img alt="" src="http://farm3.static.flickr.com/2131/2065501315_b2bab2ed57.jpg" style="height: 240px; width: 180px;" /></a><br />
<span style="font-style: italic;">Two very good things in life--ichimi (finely ground red chili pepper) and white pepper.</span></div>
<span style="font-family: arial; font-style: italic; font-weight: bold;"><br />Directions:</span> <br />
<ul>
<li><span style="font-family: arial;">Place
the chicken thighs in a small sauce pan and cover with 7 cups of water,
bring to a boil, then turn down to medium low heat and allow to simmer
for about 30 minutes.</span></li>
<li><span style="font-family: arial;">Remove the chicken thighs from the liquid and put in the fridge to cool, when it is cool enough to handle shred the chicken.</span></li>
<li><span style="font-family: arial;">Strain the liquid and reserve six cups.</span></li>
<li><span style="font-family: arial;">Cook
the ramen noodles per package instruction, but discard the seasoning
packets. Strain the noodles, run cold water over them, and put to the
side.</span></li>
<li><span style="font-family: arial;">Combine reserved chicken broth, mirin, soy sauce, and sesame oil, bring to a boil and add the bok choy. </span></li>
<li><span style="font-family: arial;">Turn down to a slow boil and cook the bok choy and onions for about 5 minutes or until the tenderness is to tase.</span></li>
<li><span style="font-family: arial;">Add the mushrooms and the scallions and the shredded chicken.</span></li>
<li><span style="font-family: arial;">Sprinkle on white pepper.</span></li>
<li><span style="font-family: arial;">Drizzle over honey.</span></li>
<li><span style="font-family: arial;">Place cooked ramen in the bottom of each bowl and ladle soup over.</span></li>
<li><span style="font-family: arial;">Serve with ichimi.</span></li>
</ul>
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From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com0tag:blogger.com,1999:blog-2787291987071039700.post-67788899050049280692013-02-24T23:28:00.000-06:002014-10-10T11:14:02.368-05:00The Secret to Smokey Pulled Pork--Without a Smoker<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">I love pulled pork. My husband loves pulled pork.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">We like to enjoy a bite or two of our pulled pork without any bbq sauce, just to taste the smokiness of the meat and enjoy all the hard work that went into making it perfect.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">However, it's cold outside. So this is my super duper top secret recipe for smokey flavor from inside a slow cooker.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">And the secret is . . . </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-2QTgSVHP1pE/USrw4Wi55_I/AAAAAAAAIRk/erbhAPSSgqY/s1600/j.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-2QTgSVHP1pE/USrw4Wi55_I/AAAAAAAAIRk/erbhAPSSgqY/s640/j.JPG" width="640" /></a></span></div>
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<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span id="taw" style="margin-right: 0;"><span style="font-size: large;">lapsang souchong</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span id="taw" style="margin-right: 0;"><span style="font-size: large;"><span style="font-size: small;">Lapsang souchong is </span></span></span><span id="taw" style="margin-right: 0;"><span style="font-size: large;"><span style="font-size: small;">smoke-dried over <span style="font-size: small;">pinewood </span>fires. It is a very strong, smokey tea that tastes like a campfire that just got put out. It is an acquired taste and one that I love. But I didn't at first! </span></span></span></span></div>
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<br /></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span id="taw" style="margin-right: 0;"><span style="font-size: large;"><span style="font-size: small;">I take two cups of the tea and steep it in boiled water for 10 minutes. Then I pour it through a mesh strain<span style="font-size: small;">er </span>into the slow cooker and add the<span style="font-size: small;"> meat (about two <span style="font-size: small;">LB in this photo)</span> with a little salt, pepper, and garlic powder. I just toss the leaves. I then cook it on high for four or <span style="font-size: small;">so hours, turning it over ever hour to make sure that the whol<span style="font-size: small;">e thing is <span style="font-size: small;">steeped in the <span style="font-size: small;">smokey goodness.</span></span></span></span></span></span></span></span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span id="taw" style="margin-right: 0;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span> </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-DyK8Z0O_PiQ/USrvkvbMDMI/AAAAAAAAIQ4/HYoO2SFRVeI/s1600/d.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-DyK8Z0O_PiQ/USrvkvbMDMI/AAAAAAAAIQ4/HYoO2SFRVeI/s640/d.JPG" width="640" /></a></span></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">While the meat is cooking I make my mop sauce.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-cqWH484gkz0/USrvlFyvh4I/AAAAAAAAIRA/Lc9Qs7Cj1cQ/s1600/e.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-cqWH484gkz0/USrvlFyvh4I/AAAAAAAAIRA/Lc9Qs7Cj1cQ/s640/e.JPG" width="640" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><u><b> Ingredients:</b></u></span><br />
<br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup pickled jalapeno juice</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup water</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 TB lemon juice</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 TB butter</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 TB soy sauce</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp siraacha</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Directions:</b></u></span><br />
<br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Combine all the ingredients in a microwaveable bowl and heat for a minute or two until the butter is melted and the mop sauce is warm.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Every hour when you flip the meat, spoon over a little mop sauce. </span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-vyhURubZuiA/USrvljJP9OI/AAAAAAAAIRI/cM_RBoB4rWk/s1600/g.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="http://4.bp.blogspot.com/-vyhURubZuiA/USrvljJP9OI/AAAAAAAAIRI/cM_RBoB4rWk/s640/g.JPG" width="640" /></a></span></div>
<br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">After 4 hours remove the meat to a platter and using two forks pull it apart.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Remove the broth from the slow cooker.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Return the pulled pork to the slow cooker, add what is left of the mop sauce, and just enough of the broth to keep the meat moist. Reserve the rest of the broth for another use.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-amjxL6fr448/USrvl7YkvrI/AAAAAAAAIRM/BlXZtgu-1a4/s1600/h.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-amjxL6fr448/USrvl7YkvrI/AAAAAAAAIRM/BlXZtgu-1a4/s640/h.JPG" width="640" /></a></span></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Serve the pulled pork with the sides of your choice (in this case I served warm slices of bread and greens seasoned with bacon, salt and pepper), or pile it on a bun, and do it like we do here in Arkansas, top it with a pile of coleslaw. And serve the bbq sauce on the side--get in those couple of tastes of smokey deliciousness before you dose it.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">And just in case you want to make your bbq sauce from scratch here is my super spicy Carolina style mustard based bbq sauce. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-bmJHs5v3bn8/USrvmDKRd6I/AAAAAAAAIRU/hHab1MB7WuE/s1600/i.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-bmJHs5v3bn8/USrvmDKRd6I/AAAAAAAAIRU/hHab1MB7WuE/s640/i.JPG" width="640" /></a></span></div>
<u><b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b></u><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<br />
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients"><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp onion powder</span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients"><span style="font-family: Arial,Helvetica,sans-serif;">2 Tablespoons Butter
</span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients"><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp garlic powder</span></li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup silver spring beer n' brat mustard with horseradish</span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients"><span style="font-family: Arial,Helvetica,sans-serif;">2/3 cup brown sugar</span></li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients"><span style="font-family: Arial,Helvetica,sans-serif;">2/3 Cup pickled jalapeno juice or Cider Vinegar
</span></li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients"><span style="font-family: Arial,Helvetica,sans-serif;">1 Teaspoon Kosher Salt
</span></li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients"><span style="font-family: Arial,Helvetica,sans-serif;">1 Teaspoon Fresh Ground Black Pepper
</span></li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients"><span style="font-family: Arial,Helvetica,sans-serif;">1 TB chili powder</span></li>
</ul>
<u><b><span style="font-family: Arial,Helvetica,sans-serif;">Directions:</span></b></u><br />
<br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Combine all ingredients in a microwaveable bowl.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Microwave for about 10 minutes, stopping to stir every two, until the bbq sauce is nice 'n thick. </span></li>
</ol>
From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com1tag:blogger.com,1999:blog-2787291987071039700.post-21478605404368876752013-02-24T09:17:00.001-06:002014-10-10T11:14:02.294-05:00Vintage Cookery: Chili Mac, from the 1958 Sunset "Cooking with Casseroles"<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-h3ck0l3lB0Q/USouxKv2gXI/AAAAAAAAIQY/rbL410kHoLY/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-h3ck0l3lB0Q/USouxKv2gXI/AAAAAAAAIQY/rbL410kHoLY/s400/002.JPG" width="180" /></a></div>
<br />
<div style="font-family: Arial,Helvetica,sans-serif;">
<u><b> Ingredients:</b></u><br />
<br />
1 cup dried red beans</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
1 pound beef chuck, cut into 1-inch cubes</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
Flour</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
4 Tablespoons shortening</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
1 onion, sliced</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
1 clove garlic</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
1 can (6 oz.) tomato paste</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
1 cup tomato juice</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
3 cups hot water</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
1 can bouillon</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
1 green pepper, minced</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
1/2 teaspoon oregano</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
1/2 teaspoon cumin</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
1/2 teaspoon thyme</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
1 teaspoon monosodium glutamate</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
1 tablespoon chili powder, or to taste</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
Salt to taste</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
1 package (8 oz.) macaroni</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
1/2 cup melted butter or margarine</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
1/2 up grated Parmesan cheese</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
1 cup pitted ripe olives</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<br />
<u><b>Directions:</b></u><br />
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Soak
beans in warm water for two hours, drain. Flour beef lightly. Melt
shortening in large kettle, add beef cubes, onion, and garlic and
brown. Stir in tomato paste, tomato juice, hot water, bouillon, green
pepper, beans and seasonings. Simmer until beans are tender, 2 to 3
hours. Season to taste. Cook macaroni until tender in boiling salted
water; drain well. Stir in butter and cheese. Spread on a large
greased ovenware platter or in a casserole. Reheat in slow oven (350
degrees) for about 5 minutes. Add olives to chili and pour over
macaroni and serve at once to 8 to 12 persons.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">_______________________</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">I do actually make this--with a lot of changes! Canned beans, ground beef, a lot less fat, no msg, no olives (the husband), no green pepper (me) and cheddar cheese. </span>From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com3tag:blogger.com,1999:blog-2787291987071039700.post-87918509240990278122013-02-23T15:47:00.000-06:002014-10-10T11:44:48.758-05:00<br />
<h3 class="post-title entry-title" itemprop="name">
<span style="font-weight: normal;">Vintage Cookery: Chili Mac, from the 1958 Sunset "Cooking with Casseroles"</span>
</h3>
<div class="post-header">
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<a class="PIN_1412368077897_pin_it_button_20 PIN_1412368077897_pin_it_button_en_20_gray PIN_1412368077897_pin_it_button_inline_20 PIN_1412368077897_pin_it_beside_20" data-pin-config="beside" data-pin-href="//www.pinterest.com/pin/create/button/?guid=GC38s_53wnfY-36&url=http%3A%2F%2Ffrom1scratch.blogspot.com%2F2013%2F02%2Fvintage-cookery-chili-mac-from-1958.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-h3ck0l3lB0Q%2FUSouxKv2gXI%2FAAAAAAAAIQY%2FrbL410kHoLY%2Fs400%2F002.JPG&description=Vintage%20Cookery:%20Chili%20Mac,%20from%20the%201958%20Sunset" data-pin-log="button_pinit" href="https://www.blogger.com/null"><span class="PIN_1412368077897_pin_it_button_count" id="PIN_1412368077897_pin_count_35"></span></a>Ingredients</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<br />
<ul>
<li>
1 cup dried red beans
</li>
<li>
1 pound beef chuck, cut into 1-inch cubes
</li>
<li>
Flour
</li>
<li>
4 Tablespoons shortening
</li>
<li>
1 onion, sliced
</li>
<li>
1 clove garlic
</li>
<li>
1 can (6 oz.) tomato paste
</li>
<li>
1 cup tomato juice
</li>
<li>
3 cups hot water
</li>
<li>
1 can bouillon
</li>
<li>
1 green pepper, minced
</li>
<li>
1/2 teaspoon oregano
</li>
<li>
1/2 teaspoon cumin
</li>
<li>
1/2 teaspoon thyme
</li>
<li>
1 teaspoon monosodium glutamate
</li>
<li>
1 tablespoon chili powder, or to taste
</li>
<li>
Salt to taste
</li>
<li>
1 package (8 oz.) macaroni
</li>
<li>
1/2 cup melted butter or margarine
</li>
<li>
1/2 up grated Parmesan cheese
</li>
<li>
1 cup pitted ripe olives</li>
</ul>
</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<br />
Directions
</div>
<ol>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Soak
beans in warm water for two hours, drain. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Flour beef lightly. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Melt
shortening in large kettle, add beef cubes, onion, and garlic and
brown. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Stir in tomato paste, tomato juice, hot water, bouillon, green
pepper, beans and seasonings. Simmer until beans are tender, 2 to 3
hours. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Season to taste. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Cook macaroni until tender in boiling salted
water; drain well. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Stir in butter and cheese. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Spread on a large
greased ovenware platter or in a casserole. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Reheat in slow oven (350
degrees) for about 5 minutes. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add olives to chili and pour over
macaroni and serve at once to 8 to 12 persons.</span></li>
</ol>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"></span><span style="font-family: Arial,Helvetica,sans-serif;">I do actually
make this--with a lot of changes! Canned beans, ground beef, a lot less
fat, no msg, no olives (the husband), no green pepper (me) and cheddar
cheese. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">It's yummy! </span>From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com0tag:blogger.com,1999:blog-2787291987071039700.post-52247432957393232072013-02-22T08:45:00.001-06:002014-10-10T11:25:37.695-05:00Chop O Matic <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="Chop O'Matic" border="0" height="703" src="http://cfc.polyvoreimg.com/cgi/img-set/.sig/tDgk3YHqpiLRasCCQ7vg/cid/59834399/id/3qa6d5HqSSCG7SFS4ze_Uw/size/c500x703.jpg" style="margin-left: auto; margin-right: auto;" title="Chop O'Matic" width="500" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: center;">
</div>
</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://1.gvt0.com/vi/FGo7W_mbWCE/0.jpg"><param name="movie" value="http://www.youtube.com/v/FGo7W_mbWCE&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://www.youtube.com/v/FGo7W_mbWCE&fs=1&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody></tbody></table>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">One of my
favorite tools is this awesome 1950s Chop O Matic that I found for a $1
at a thrift store. I love the design and I love the way it chops my
onions.</span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody></tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: 0px; margin-right: auto; text-align: left;"><tbody></tbody></table>
From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com1tag:blogger.com,1999:blog-2787291987071039700.post-90521206525702505812013-02-20T00:01:00.000-06:002014-10-10T11:14:02.397-05:00Southern Italy Meets Southern US<div style="text-align: center;">
<span style="font-family: arial;"><a href="http://www.flickr.com/photos/34884546@N06/3360673595/" title="eggs by from*scratch, on Flickr"><img alt="eggs" height="240" src="http://farm4.static.flickr.com/3570/3360673595_20c9bc60ac_m.jpg" width="220" /></a></span></div>
<span style="font-family: arial;"><br />So, this weekend I combined <span style="font-style: italic;">Uova in Purgatorio</span> (Eggs in Purgatory) with Southern Biscuits. I've found many recipes for the eggs--some with the eggs poached in marinara sauce and some with the eggs baked on top of a layer of bread or potato pancakes and smothered in marinara sauce. In my version, I poach the eggs in marinara sauce and then serve them on top of Southern style biscuits, as if the marinara sauce was a gravy.</span> <span style="font-family: arial;">Some versions had red pepper flakes, and some didn't. Being used to a lot of "South of the Border" cooking (having a mother-in-law from Texas who cooks awesome Tex Mex) this recipe reminds me too much of Juevos Rancheros, not to add the red pepper flakes to the marinara sauce and give it a little zing.</span><span style="font-family: arial; font-style: italic; font-weight: bold;"><br /></span><br />
<div style="text-align: center;">
<span style="font-family: arial; font-style: italic; font-weight: bold;"><a href="http://www.flickr.com/photos/34884546@N06/3360673599/" title="eggs2 by from*scratch, on Flickr"><img alt="eggs2" height="332" src="http://farm4.static.flickr.com/3449/3360673599_7a17e15356.jpg" width="447" /></a></span></div>
<span style="font-family: arial; font-style: italic; font-weight: bold;"><br />Ingredients:</span> <br />
<ul>
<li><span style="font-family: arial;">1 batch <a href="http://from1scratch.blogspot.com/2009/01/simple-tomato-sauce.html" target="_blank">Marinara Sauce</a></span></li>
<li><span style="font-family: arial;">4 eggs</span></li>
<li><span style="font-family: arial;">2-4 <a href="http://from1scratch.blogspot.com/2009/03/chicken-biscuits.html" target="_blank">Southern Biscuits</a></span></li>
<li><span style="font-family: arial;">Parmesan Reggiano</span></li>
</ul>
<span style="font-family: arial; font-style: italic; font-weight: bold;">Directions:</span> <br />
<ul>
<li><span style="font-family: arial;">Make marinara sauce.</span></li>
<li><span style="font-family: arial;">Break the eggs carefully into the heated sauce.</span></li>
<li><span style="font-family: arial;">Cover and cook for 3 minutes, or until eggs are cooked to your taste.</span></li>
<li><span style="font-family: arial;">Break open the biscuits on a plate.</span></li>
<li><span style="font-family: arial;">Gently place eggs on top of biscuits and spoon over the marinara sauce.</span></li>
<li><span style="font-family: arial;">Grate cheese over the top.</span></li>
</ul>
From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com5tag:blogger.com,1999:blog-2787291987071039700.post-69361532677712628452013-02-16T10:31:00.001-06:002014-10-10T11:14:02.373-05:00Pork Roast Day 5<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qOLoFKQCu1E/UR-znKAriYI/AAAAAAAAIEI/Vf4HrIsLPOg/s1600/g.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-qOLoFKQCu1E/UR-znKAriYI/AAAAAAAAIEI/Vf4HrIsLPOg/s640/g.JPG" width="640" /></a></div>
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So I made my fifth recipe using the left over pork roast nearly a week ago on Lunar New Year. I made a sort of Chinese style bbq pork (char sui) served over noodles with pork broth and tea eggs. Unfortunately, now that I'm finally posting it I can't remember what recipe I used!<br />
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So here is something similar:<br />
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<a href="http://wokwithray.net/wwr/2011/03/chinese-style-barbecue-pork/">Char Sui </a><br />
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<br />From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com2tag:blogger.com,1999:blog-2787291987071039700.post-91099855100443837292013-02-15T14:04:00.000-06:002014-10-10T11:14:02.406-05:00Tinga Tostadas<br />
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<a href="http://4.bp.blogspot.com/-VgWrHDdEqF0/UR-2hIxLi2I/AAAAAAAAIEU/b1Vtzv0EtMo/s1600/c.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-VgWrHDdEqF0/UR-2hIxLi2I/AAAAAAAAIEU/b1Vtzv0EtMo/s640/c.JPG" width="640" /></a></div>
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<u><b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b></u><br />
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<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">6 LB on the bone chicken thighs</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">3 cup water</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 tsp kosher salt</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">4 roma tomatoes</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 LB tomatillos, husked and washed</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 jalapeno chile, stemmed and halved lengthwise</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">3 large cloves garlic, peeled,</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup <a href="http://from1scratch.blogspot.com/2013/02/adobo-sauce-from-scratch.html">adobo sauce</a></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 dried chipotle chiles</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 large onions</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 TB vegetable oil</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp whole dried Mexican oregano</span></li>
</ul>
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<u><b><span style="font-family: Arial,Helvetica,sans-serif;">To serve:</span></b></u><br />
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<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Corn tortillas, fried to make tostadas</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Diced avocado</span></li>
</ul>
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<u><b><span style="font-family: Arial,Helvetica,sans-serif;">Directions:</span></b></u><br />
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<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Cover the chipotles with hot water. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Combine the chicken, water, and salt in a crock pot and simmer for 4 hours.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Remove the chicken, run under cold water until cool and then remove the skin and bones and break the chicken into large chunks.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Reserve the chicken broth for another use.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">While cooking the chicken make the salsa. Cover the tomatoes, tomatillos, and jalapeno with water,</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"> Bring to a boil and then simmer about 5 minutes.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"> </span><span style="font-family: Arial,Helvetica,sans-serif;">Drain and transfer them to a blender along with the garlic, the <a href="http://from1scratch.blogspot.com/2013/02/adobo-sauce-from-scratch.html">adobo</a> sauce the chipotles, and the salt. Blend until fairly smooth.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Slice the onions, combine with the oil and oregano and cook in the microwave 5 to 10 minutes until they are soft.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Combine the cooked chicken,
the salsa (I only used half the salsa and froze the rest for another
use), and the onions in the slow cooker and cook for another 2 to 4
hours on low.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">To serve, pile the chicken mixture on tostadas and top with avocado chunks. </span></li>
</ol>
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<span style="font-family: Arial,Helvetica,sans-serif;">This recipe came from <a href="http://www.chefdeborahschneider.com/">Deborah Schneider's</a>
"The Mexican Slow Cooker"--Although, to be fair I did make several
changes. (she uses 2.5 LB boneless and skinless chicken thighs and only
1 cup of water. I changed that because I love getting a nice broth.
She also used chipotles in adobo, where I used my home made adobo and
dried chipotles. My cooking method was also different). I really
enjoyed this book and recommend it. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">I ended up with enough chicken
that we ate these tostadas for 2 days. There is still half of the
chicken left today so I will be using it to make <a href="http://from1scratch.blogspot.com/2013/02/pork-roast-day-2.html">pozole</a> along with the leftover chicken broth. Which should end up stretching my $6 chicken thighs to 4 days!</span>From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com0tag:blogger.com,1999:blog-2787291987071039700.post-59911356510005535922013-02-10T16:32:00.000-06:002014-10-11T16:33:15.938-05:00Tea Eggs<div class="separator" style="clear: both; text-align: left;">
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<img alt=" Tea Eggs
Eggs are a traditional Lunar New Year dish, due to their relationship with fertility. This recipe is traditionally made with black tea, but I’ve changed it up and used cinnamon tea. I’ve also added food coloring—just because I personally associate red with cinnamon!
Ingredients
12 hard boiled eggs
1/4 cup black tea (I used 4 cinnamon tea bags)
4 star anise
Red food coloring (optional)
Directions
Roll the eggs on the counter to produce cracks, but do not peel.
Cover the eggs with cold water and return to a boil.
Add the tea, star anise, and food coloring if you are using it.
Lower the heat to a simmer.
Simmer for 2 hours
Cool eggs and then peel.
" src="http://33.media.tumblr.com/8bd30c753d729796ac4aac97e4331f20/tumblr_ncvweuJs0v1sssmxco1_1280.jpg" /></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">As
I noted in the previous post, eggs are a traditional Lunar New Year
dish, due to their relationship with fertility. This recipe is
traditionally made with black tea, but I've changed it up and used
cinnamon tea. I've also added food coloring--just because I personally
associate red with cinnamon!</span></div>
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<u><b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b></u></div>
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<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">12 hard boiled eggs</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup black tea (I used 4 cinnamon tea bags)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">4 star anise</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Red food coloring (optional)</span></li>
</ul>
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<u><b><span style="font-family: Arial,Helvetica,sans-serif;">Directions:</span></b></u></div>
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<br /></div>
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Roll the eggs on the counter to produce cracks, but do not peel.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Cover the eggs with cold water and return to a boil.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add the tea, star anise, and food coloring if you are using it.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Lower the heat to a simmer.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Simmer for 2 hours</span></li>
</ol>
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From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com0tag:blogger.com,1999:blog-2787291987071039700.post-82473312549151614812013-02-10T14:45:00.000-06:002014-10-10T11:25:37.726-05:00Bacon and Eggs--Lunar New Year Style<span style="font-family: Arial,Helvetica,sans-serif;">Today for brunch I wanted to make something that celebrated Lunar New Year, which is a huge holiday for millions of people around the world. Eggs and pork are both one of the many foods served traditionally for this holiday. The pork symbolizes abundance and the egg fertility. I also made a red sauce, as red is a celebratory and lucky color in China, where brides wear red for their wedding.</span><br />
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<a href="http://1.bp.blogspot.com/-O-hmjwtOirQ/URgFbP82oPI/AAAAAAAAH2M/InXlTz9GVf8/s1600/a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-O-hmjwtOirQ/URgFbP82oPI/AAAAAAAAH2M/InXlTz9GVf8/s640/a.jpg" width="640" /></a></div>
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<u><b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b></u><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
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<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2-3 cups of steamed rice cooked with 1/2 cup cook peas</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Bacon, fried crispy enough to crumble, 2 for each person</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Eggs, fried to taste, 2 for each person</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 TB chili paste (I used Korean gochujang)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 TB sugar</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp garlic powder</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp soy sauce</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 TB peanut butter</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup rice wine.</span></li>
</ul>
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<u><b><span style="font-family: Arial,Helvetica,sans-serif;">Directions:</span></b></u><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Combine the chili paste, sugar, garlic powder, soy sauce, peanut butter, and rice to form a smooth sauce. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Warm in a small sauce pan on the stove.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Prepare your rice, bacon and eggs.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Fill each persons bowl with a bed of rice, 2 eggs, 1 strip of bacon, and one bacon strip crumbled.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Divide the sauce among each bowl.</span></li>
</ol>
<br />From Scratchhttp://www.blogger.com/profile/03390711917371071650noreply@blogger.com2